Name: Corned Beef Sliders
Prep time: 15 min
Cook time: PT-489398H23M42S
Total time: PT-489398H23M42S
Cuisine: American
Ingredients: 12 slider buns or Hawaiian rolls; 1 lb sliced corned beef (deli or leftovers); 8–10 Swiss cheese slices; 1 cup sauerkraut, well drained; 1/2 cup Thousand Island or Russian dressing; 1/4 cup butter, melted; 1/2 tsp garlic powder; 1 tsp Dijon mustard; 1 tsp poppy seeds or caraway seeds (optional)

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Why You’ll Love This Recipe

Perfect use for leftover or deli corned beef
Easy to assemble and bake in one pan
Great for parties, holidays, or casual dinners
Melty, cheesy, and packed with flavor
Simple ingredients with big results
Can be prepped ahead of time
Customizable with different toppings or sauces
Kid- and crowd-friendly
Excellent for St. Patrick’s Day or football Sundays
Freezer-friendly for make-ahead meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Slider buns or Hawaiian rolls
Sliced corned beef (deli-style or leftovers)
Swiss cheese slices
Sauerkraut (drained well)
Thousand Island or Russian dressing
Butter (melted)
Garlic powder
Dijon mustard
Poppy seeds or caraway seeds (optional, for topping)

Directions

Preheat oven to 350°F (175°C).
Slice the slider buns horizontally without separating the individual rolls. Place the bottom halves in a greased 9×13-inch baking dish.
Spread a layer of Thousand Island or Russian dressing on the bottom buns.
Layer with corned beef slices, followed by Swiss cheese, then a thin layer of drained sauerkraut.
Place the top halves of the buns on top.
In a small bowl, mix melted butter with garlic powder and Dijon mustard.
Brush the butter mixture generously over the tops of the buns. Sprinkle with poppy seeds or caraway seeds if desired.
Cover with foil and bake for 15 minutes. Remove foil and bake another 5–7 minutes until the tops are golden brown and cheese is melted.
Let cool slightly before slicing and serving.

Servings and timing

Makes about 12 sliders.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

Variations

Reuben-style: Add extra sauerkraut and use rye slider buns if available.
Spicy kick: Add a few dashes of hot sauce or pepper jack cheese.
No sauerkraut: Substitute with coleslaw or thinly sliced pickles.
Cheese lovers: Use a mix of Swiss and provolone or mozzarella.
Gluten-free: Use gluten-free rolls and ensure dressing and toppings are gluten-free.
Low-carb: Skip the buns and make corned beef melts in lettuce wraps or low-carb tortillas.
Sweet and savory: Use Hawaiian rolls for a touch of sweetness against the salty meat.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze for up to 2 months.
Reheating: Reheat in a 350°F oven or air fryer until warmed through and crispy. Avoid microwaving to keep the buns from becoming soggy.

FAQs

Can I use deli corned beef?

Yes, deli-sliced corned beef works great for this recipe and is easy to layer.

Do I have to use sauerkraut?

No, it’s optional. If you’re not a fan, you can leave it out or replace it with something like pickles or coleslaw.

What’s the best cheese for corned beef sliders?

Swiss is classic, but provolone, mozzarella, or a blend of cheeses will also work well.

Can I make these sliders ahead of time?

Yes, you can assemble them and refrigerate before baking. Add the butter topping just before baking for best texture.

Are these good for parties?

Absolutely! They’re perfect for serving a crowd and can be kept warm in a low oven or covered dish.

Can I use mustard instead of dressing?

Yes, spicy or Dijon mustard works well if you prefer a tangier flavor profile.

How do I keep the sliders from getting soggy?

Drain the sauerkraut well and don’t overload with dressing. Bake uncovered at the end to crisp the tops.

Can I use leftover corned beef?

Yes, this is a great way to use up St. Patrick’s Day leftovers.

What sides go well with corned beef sliders?

Try potato salad, coleslaw, chips, pickles, or roasted vegetables.

Can I make a vegetarian version?

Yes, substitute corned beef with sautéed mushrooms, roasted veggies, or a meat alternative.

Conclusion

Corned Beef Sliders are everything you want in a comfort-food sandwich—melty, meaty, cheesy, and packed with flavor in every bite. Whether you’re using deli slices or leftover roast, these easy-to-make sliders are perfect for any occasion, from holidays to weeknight dinners. Serve them hot and watch them disappear fast!

Corned Beef Sliders

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Corned Beef Sliders are savory, cheesy mini sandwiches layered with corned beef, Swiss cheese, sauerkraut, and tangy dressing, all baked inside buttery slider buns until golden and melty. Perfect for parties, St. Patrick’s Day, or a cozy family dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Yield: 12 sliders
Category: Sandwiches
Method: Baked
Cuisine: American

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Slice slider buns horizontally, keeping the halves intact. Place bottom halves in the prepared dish.
Spread dressing evenly over the buns.
Layer corned beef, Swiss cheese, and sauerkraut on top.
Place top halves of buns over the filling.
In a small bowl, mix melted butter, garlic powder, and Dijon mustard. Brush over bun tops. Sprinkle with seeds if desired.
Cover with foil and bake 15 minutes. Remove foil and bake 5–7 minutes more, until tops are golden and cheese is melted.
Cool slightly, then slice and serve warm.

Notes

Drain sauerkraut well to avoid soggy sliders.
Leftover corned beef works just as well as deli-sliced.
Assemble ahead and refrigerate, but brush with butter just before baking.

Nutrition

Serving Size: 1 slider
Calories: 260
Sugar: 3g
Sodium: 670mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 13g
Cholesterol: 45mg