Leftover Corned Beef Sliders

slider sandwich piled high with a pickle, coleslaw, corned beef and cheese

Course: Appetizer, Main Course

Cuisine: American, Irish

Keyword: corned beef sliders, easy slider recipes, leftover corned beef sliders, party slider recipes, St. Patrick’s Day leftovers, Swiss cheese sliders, what to do with leftover corned beef

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: sliders

Calories: 228kcal

Author: Jessica Formicola

These are salty, tangy, buttery little sandwich bombs with crispy-edged corned beef, melty Swiss, and a crunchy mustard slaw so it does not taste like “round two of the same dinner.

Print Recipe

Equipment

Ingredients

Corned Beef:

2 tablespoons salted butter
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
2-3 cups cooked corned beef , shredded or chopped, fat trimmed

Dijon Slaw:

2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
2 teaspoons honey
1/4 teaspoon ground black pepper
1 1/2 cups shredded red cabbage

Slider Sandwiches:

2 tablespoons salted butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons whole caraway or fennel seeds
12 potato or Hawaiian roll buns
8-10 slices Swiss cheese
12-24 dill pickle slices

Instructions

Corned Beef:

Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil with enough extra to wrap the sliders. Set aside.
In a medium skillet over medium heat, melt the 2 tablespoons salted butter. Whisk in the 1 tablespoon Worcestershire sauce and 1 tablespoon whole grain mustard until smooth. Stir in the shredded or chopped, cooked 2-3 cups cooked corned beef to coat in the sauce. Remove from the heat and set aside.

Dijon Slaw:

In a medium mixing bowl, whisk together the 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 2 teaspoons honey and 1/4 teaspoon ground black pepper until combined. Toss the 1 1/2 cups shredded red cabbage into the dressing and set aide.

Slider Sanwiches:

Using a long serrated knife, cut the 12 potato or Hawaiian roll buns into tops and bottoms, placing the bottoms on the prepared baking sheet.
Layer the 8-10 slices Swiss cheese over the slider roll bottoms. Using tongs, cover with the cooked corned beef, discarding any excess liquid in the skillet.
Place the bun tops back on. Set aside.
In a microwave safe bowl, melt the 2 tablespoons salted butter, whisking in the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 2 teaspoons whole caraway or fennel seeds. Spoon the melted butter mixture over the tops of the buns and cover the edges of the aluminum foil.
Bake, wrapped, for 12-13 minutes.
Remove from the oven and carefully unwrap and pry the tops of the slider sandwiches off. Place 1-2 12-24 dill pickle slices on each slider and then using tongs, top with a dollop of the cabbage slaw. Be sure to tap the slaw on the side of the bowl so any excess dressing doesn't make the slider soggy.
Place the tops back on and cut into individual sandwiches using the serrated knife.
If you've tried this recipe, come back and tell us how it was in the comments or star ratings.

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