Corned Beef Sliders Stone Mustard (Printable)

Tender corned beef layered on slider rolls with stone mustard and melted Swiss cheese.

# What You'll Need:

→ Meats

01 - 1.1 lbs cooked corned beef, sliced thin

→ Bread

02 - 12 slider rolls or mini brioche buns

→ Cheese

03 - 6 slices Swiss cheese, halved

→ Condiments

04 - 4 tablespoons stone ground mustard
05 - 2 tablespoons mayonnaise (optional)

→ Vegetables

06 - 1 cup shredded cabbage or sauerkraut
07 - 2 tablespoons finely chopped chives (optional, for garnish)

→ Butter Mixture

08 - 3 tablespoons unsalted butter, melted
09 - 1 teaspoon poppy seeds
10 - 1/2 teaspoon garlic powder

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Slice the slider rolls in half horizontally. Arrange bottom halves on the prepared baking sheet.
03 - Spread a thin layer of stone ground mustard on each bottom half. Add a small amount of mayonnaise if using.
04 - Layer sliced corned beef evenly on each roll. Top with Swiss cheese slices and a spoonful of shredded cabbage or sauerkraut.
05 - Place the top halves of the rolls over the fillings.
06 - In a small bowl, mix melted butter with poppy seeds and garlic powder. Brush the tops of the slider rolls with the butter mixture.
07 - Cover the sliders loosely with foil and bake for 10 minutes.
08 - Remove foil and bake for an additional 3–5 minutes, until tops are golden and cheese is melted.
09 - Remove from oven, sprinkle with chopped chives if desired, and serve warm.

# Expert Advice:

01 -
  • These sliders come together in under 30 minutes but taste like you spent all day on them
  • The butter mixture makes the tops golden and creates that irresistible pull apart quality
  • They reheat beautifully so you can make them ahead and warm them up when guests arrive
02 -
  • Keep the foil loose during the first bake or the steam will make the rolls soggy
  • Assembly goes faster if you set up an assembly line with all ingredients in separate bowls
  • The butter mixture can burn quickly, so watch closely during those last few minutes
03 -
  • Ask your deli to slice the corned beef slightly thicker than normal so it doesnt shred when you layer it
  • Room temperature cheese melts more evenly than cold cheese straight from the fridge

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