A fun twist to a grilled Rueben sandwich are these corned beef sliders! So easy to make, they’re perfect for lunch, dinner or even a snack! You get the usual corned beef, sauerkraut and swiss cheese on these sliders but an added bonus is the special mustard sauce.
So grab your ingredients and let’s get started!
I slow cook my corned beef over 6-8 hours in a crock pot. Not your traditional way of cooking the brisket, but it just falls apart and melts in your mouth. Perfect for these mini sandwiches.
First you want to slice your Hawaiian king rolls lengthwise in half. Then place in a 9×13 glass baking dish.
Next you want to shred or cut your cooked corned beef and place on top of the rolls.
Spread the sauerkraut over the corned beef.
Layer on the swiss cheese.
Lastly, spread the mustard sauce over the tops of the rolls and place on top to complete the sandwich.
Bake in the oven at 400 degree until cheese is melted and the sandwiches are heated through, about 10 minutes. I baked mine a little too long, that’s why the tops are a little burnt looking. But these mini sandwiches still tasted so good.
Corned Beef Sliders
Ingredients
- 3/4 corned beef brisket cooked
- 1/2 can sauerkraut
- 7 slices swiss cheese
- 12 King Hawaiian rolls
Mustard Sauce
- 1/2 cup dijon mustard
- 2 tbsp honey mustard
- 2 tbsp Guinness stout beer
Instructions
- Preheat oven to 400 degrees.
- Slice your King Hawaiian rolls in half lengthwise and place the bottoms in a glass baking dish.
- Add your corned beef brisket on top of the rolls.
- Layer sauerkraut on top of the meat.
- Place slices of swiss cheese on top of the sauerkraut.
- Mix all the ingredients for the mustard sauce and spread over the top of the rolls and place on top of the cheese to complete the sandwich.
- Bake in the oven for about 10 minutes or until the cheese has melted and the sandwich is heated through.
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