Corned Beef Sliders Mustard

The smell of butter and garlic melting together in the kitchen takes me back to Super Bowl Sundays when my dad would crowd everyone around the baking sheet, waiting for those golden tops to emerge from the oven. These sliders disappeared faster than he could slice them, leaving behind nothing but satisfied murmurs and the faint scent of warm mustard.

Last winter, I made three batches for my nieces birthday party and learned the hard way that you should always make at least double what you think you need. The adults hovered around the platter, pretending not to compete for the last one while the kids bounced on their toes asking when more would be ready.

Ingredients

• 450 g sliced corned beef: Thinly sliced works best so you can layer it generously without making the sliders too tall to eat
• 12 slider buns: Soft buns are crucial here as they soak up the butter mixture while still holding everything together
• 6 slices Swiss cheese halved: Provolone works beautifully too if you prefer something milder
• 4 tbsp whole-grain mustard: The texture adds such a wonderful bite compared to smooth mustard
• 2 tbsp mayonnaise: This creates the perfect creamy balance against the tangy mustard
• 1/2 small red onion: Thinly sliced red onion adds a beautiful color and sharp crunch
• 12 dill pickle slices: These little cuts of vinegar cut right through all that rich cheese and meat
• 3 tbsp melted butter: Unsalted gives you complete control over the seasoning
• 1 tsp Dijon mustard: Whisked into the butter for that classic deli flavor that seeps into every crumb
• 1/2 tsp garlic powder: Fresh garlic can burn in the oven, so powder is the smart move here
• 1 tsp poppy seeds: They add such a delightful crunch and make everything look bakery beautiful

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and line a baking sheet with parchment paper to save yourself cleanup time later

Prep those buns:

Slice each slider bun in half and arrange the bottom halves snugly on your prepared baking sheet

Build your masterpiece:

Layer corned beef, Swiss cheese halves, a few red onion rings, and a single pickle slice onto each bun bottom

Spread the love:

Mix the whole-grain mustard with mayonnaise if using and spread it generously on the cut side of each top bun

Top them off:

Place the tops over your fillings, pressing down gently to help everything settle into place

Make the magic butter:

Whisk together melted butter, Dijon mustard, garlic powder, and poppy seeds until fully combined

Brush and bake:

Brush that glorious mixture generously over every bun top, then cover loosely with foil and bake for 10 minutes

Get the golden finish:

Remove foil and bake for 5 more minutes until the cheese has melted completely and those tops are turning gorgeous golden brown

Serve them up:

Let them cool for just 2 minutes so the cheese sets slightly, then watch them disappear

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My friend Sarah accidentally used honey mustard instead of whole-grain once, and while it wasnt traditional, that little hint of sweetness made these sliders absolutely unforgettable. Sometimes kitchen mistakes become the new house favorite.

The Assembly Secret

After making these dozens of times, I discovered that layering the cheese directly on the bottom bun creates a gooey barrier that keeps everything from sliding out when you take that first bite. Small adjustments like this transform good sliders into legendary ones.

Bread Matters

While regular slider buns work perfectly, rye buns add such an authentic deli flavor that makes people pause and ask what makes these different. The caraway seeds echo the corned beef in the most beautiful way.

Make It Your Own

These sliders are endlessly forgiving and happily accept whatever variations you dream up. I once added sauerkraut for a Reuben twist and my husband claimed they were the best things Id ever made.

• Try thousand island dressing instead of the mustard-mayo blend
• A sprinkle of caraway seeds in the butter mixture adds big flavor
• Extra pickle never hurt anyone

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Theres something so satisfying about pulling a bubbling tray of these from the oven and watching peoples faces light up. They may just become your most requested recipe.

Recipe FAQs

→ What type of mustard works best for these sliders?

Whole-grain mustard adds a textured, tangy punch, while Dijon mustard in the butter mix provides subtle heat and depth.

→ Can I prepare these sliders in advance?

Yes, assemble them ahead and store covered in the refrigerator, then bake just before serving to maintain freshness and melt the cheese.

→ What bread is recommended for authentic sliders?

Soft slider buns or mini rolls work best, with rye buns adding a classic deli-style flavor.

→ How can I add extra flavor to the sliders?

Layering sauerkraut before the cheese or brushing tops with the butter mixture enhances tanginess and richness.

→ Are there any suggested beverage pairings?

These sliders pair well with a crisp lager or a light-bodied red wine to complement their savory profile.

→ Can I substitute the Swiss cheese?

While Swiss cheese melts well and adds mild nuttiness, other melting cheeses like provolone or gouda can be used.