Corned Beef Swiss Sliders (Printable)

Mini sandwiches stacked with corned beef, Swiss cheese, pickles, and mustard-mayo spread on soft buns.

# What You Need:

→ Meats

01 - 1.1 lb sliced corned beef

→ Cheese

02 - 12 slices Swiss cheese

→ Bread

03 - 12 slider buns (Hawaiian or brioche)

→ Vegetables & Condiments

04 - 12 slices dill pickle
05 - 2 tablespoons Dijon mustard
06 - 2 tablespoons mayonnaise
07 - 1 small red onion, thinly sliced

→ Butter Mixture

08 - 4 tablespoons unsalted butter, melted
09 - 1 teaspoon garlic powder
10 - 1 teaspoon poppy seeds
11 - 1 teaspoon dried onion flakes

# How-To:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Slice the slider buns in half horizontally. Place the bottom halves on the prepared baking sheet.
03 - In a small bowl, mix Dijon mustard and mayonnaise until combined. Spread the mixture evenly over the cut sides of the bottom buns.
04 - Layer each bottom bun with corned beef, a slice of Swiss cheese, a pickle slice, and a few red onion rings if using.
05 - Place the top halves of the buns over the fillings.
06 - In another small bowl, combine the melted butter with garlic powder, poppy seeds, and onion flakes.
07 - Brush the tops of the buns generously with the butter mixture.
08 - Cover the sliders loosely with aluminum foil and bake for 8 minutes.
09 - Uncover and bake for an additional 2-3 minutes, until the cheese is melted and the tops are golden.
10 - Serve warm.

# Expert Advice:

01 -
  • These sliders disappear faster than you can say 'pass the platter' and people actually ask for the recipe
  • The magic butter topping creates that golden, restaurant style finish that makes them look like you tried way harder than you did
02 -
  • Don't skip the foil step, or you'll end up with burnt tops before the cheese even starts thinking about melting
  • The butter mixture needs to be brushed on right before baking, or the buns will get soggy instead of crispy
03 -
  • Use room temperature buns for the best texture, and never refrigerate them before baking or they'll bake up tough
  • Let them rest for just 2 minutes after baking so the cheese sets slightly and doesn't slide out when people bite in

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