Corned Beef Sliders Stone Mustard

The smell of corned beef hitting a hot skillet still takes me back to my uncle's kitchen, where he'd make these sliders during Sunday football games. I'd hover around the stove, stealing slices of beef before they could make it to the buns. Now I make them for my own game day gatherings, and they disappear faster than I can plate them. Something about that combination of salty beef, sharp mustard, and melted cheese just works.

Last winter I made these for a snowy day movie marathon with friends. Someone accidentally bumped into the baking sheet while transferring them to the counter, and two sliders tumbled onto the floor. Without missing a beat, my friend Jake scooped them up and insisted they still tasted amazing, which tells you everything about how good these are fresh from the oven.

Ingredients

• 400 g (14 oz) cooked corned beef: Thinly sliced works best here and I've learned the hard way that hand-sliced beats prepackaged every time
• 8 slider buns: Soft ones absorb the flavors better, so avoid anything too crusty or dense
• 8 slices Swiss cheese: Provolone makes a decent substitute, but Swiss has that nutty sweetness that balances the beef's saltiness
• 4 tbsp stone ground mustard: The coarse texture adds real character and a little kick that regular mustard just doesn't have
• 2 tbsp mayonnaise: Optional, but it mellows the mustard's sharpness if you're serving sensitive palates
• 1 cup shredded cabbage or sauerkraut: Sauerkraut adds authentic tang, while fresh cabbage keeps it lighter
• 1 small red onion: Thinly sliced, it adds a bright crunch that cuts through all that richness
• 2 tbsp unsalted butter, melted: Brushing the bun tops gives them that golden finish that makes people's eyes light up
• 1 tsp poppy seeds: Totally optional, but they add a restaurant style touch and a subtle nuttiness
• Freshly ground black pepper: A generous grinding over everything before baking ties all the flavors together

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and line a baking sheet with parchment paper so cleanup is practically nonexistent

Prep the buns:

Slice those slider buns horizontally and arrange just the bottoms on your prepared baking sheet like little edible tiles

Build the foundation:

Layer each bun bottom with corned beef followed by a slice of Swiss cheese, letting the edges hang out slightly for maximum coverage

Make the mustard sauce:

Whisk together the stone ground mustard and mayonnaise if you're using it, then spread this mixture on the inside of each bun top

Add some crunch:

Pile on shredded cabbage or sauerkraut and those thin red onion slices right over the cheese on the bottom buns

Assemble and brush:

Place the mustard coated tops over the fillings, then brush everything with melted butter and sprinkle with poppy seeds

Bake until bubbly:

Slide into the oven for 8 to 10 minutes until the cheese has melted completely and the bun tops are beautifully golden

Rest and serve:

Let them cool just slightly so the cheese sets, then serve warm while everything is still at that perfect melty stage

Save

My sister used to claim she didn't like corned beef until she tried these sliders at my birthday party. She ate three in a row and now requests them every time she visits. I love watching people's faces when they take that first bite and realize how all these simple ingredients transform into something extraordinary together.

Make Ahead Magic

I've discovered that assembling these sliders the morning before a party actually improves them. The mustard and cabbage flavors meld with the beef while they sit, creating a more cohesive taste after baking. Just don't brush them with butter until right before they hit the oven or the buns get soggy.

Cheese Choices

While Swiss is classic, I've experimented with sharp cheddar for extra bite and gruyère when I want to feel fancy. The key is choosing something that melts well and can stand up to the bold flavors of corned beef and mustard. Stick to real cheese though—processed slices just don't deliver the same experience.

Serving Suggestions

These sliders work as appetizers, a casual dinner, or even brunch with a side of potato salad. I like to arrange them on a wooden board with pickles and extra mustard on the side for people to customize.

• Line the serving platter with arugula for a peppery contrast and restaurant presentation
• Cut them in half diagonally if you're serving a large crowd to stretch them further
• Keep them warm in a 150°F oven if you're not serving immediately

Save

These sliders have become my go-to whenever I need to feed a crowd without spending hours in the kitchen. Few things beat watching friends reach for seconds and thirds.

Recipe FAQs

→ Can I substitute the Swiss cheese with another type?

Yes, provolone or cheddar cheese work well as substitutes, offering different flavor profiles while maintaining meltiness.

→ Is it possible to prepare these sliders ahead of time?

Absolutely. You can assemble the sliders in advance and bake them just before serving to keep them fresh and warm.

→ What are some good side dishes to serve with these sliders?

Pickles, green salads, or crispy potato chips complement these sliders nicely and add variety to the meal.

→ Can I add any spices to enhance the flavor?

A spoonful of horseradish adds a nice zing, and freshly cracked black pepper enhances the overall taste.

→ How can I ensure the buns turn golden and crispy?

Brushing the bun tops with melted butter before baking helps create appealing golden, crispy tops.