Corned Beef Sliders Swiss Cheese (Printable)

Mini sandwiches layered with corned beef, Swiss cheese, pickles, and a buttery poppy seed topping.

# What You’ll 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 Steps:

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. Serve warm.

# Expert Tips:

01 -
  • They disappear faster than you can bake them, so consider making a double batch
  • The homemade butter topping is what takes these from good to cant-stop-eating-them
02 -
  • If the butter mixture thickens while youre working, give it 10 seconds in the microwave so it brushes on evenly
  • These reheat surprisingly well the next day if you have any leftovers, which you probably wont
03 -
  • Keep the slider buns touching each other on the baking sheet so they bake up soft and pillowy, not crispy on the sides
  • Watch closely during those last few minutes under the broiler because that buttery topping goes from golden to burnt faster than youd expect

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