Mini Corned Beef Sliders: Your New Party Hero (They’ll Vanish in Minutes!)

Hey there, friend! Beau here, from Feastical. Let’s talk about that magical moment at a gathering when a platter of food comes out of the oven and a hush falls over the room. All eyes track its journey to the table. There’s a collective lean-in. And then? Pure, unadulterated delicious chaos. That’s the power of a truly great slider.

Today, I’m handing you the keys to that kingdom with my Mini Corned Beef Sliders. We’re talking everything you crave in a Reuben sandwich—tender, savory corned beef, melty Swiss cheese, that punchy tang of sauerkraut, and a swipe of zesty mustard—all cozying up on a soft, pillow-y slider bun. But here’s the secret sauce (well, besides the mustard): the whole ensemble gets a luxurious bath of garlicky, oniony, buttery goodness and bakes until it becomes one gloriously unified, melty masterpiece.

Whether you’re staring down a St. Patrick’s Day spread, gearing up for game day, or just need a knockout Friday night snack that says “you’ve got this,” these sliders are your answer. They’re deceptively simple to make, completely customizable, and engineered for maximum crowd-pleasing. So, preheat that oven and let’s create some kitchen magic that’s guaranteed to have everyone asking, “Okay, but when are you making these again?”

The Deli Counter Daydream: Where My Slider Love Story Began

This recipe always takes me back to the worn-in vinyl booth of my grandpa’s favorite old-school diner. Every Saturday, like clockwork, we’d go for lunch. He’d always, without fail, order the Reuben. I’d watch, fascinated, as this towering, messy, glorious creation arrived, held together with what seemed like sheer will and a toothpick. He’d saw through it with his knife and fork (a controversial move, I know!), and the steam would rise, carrying that unmistakable scent of rye, corned beef, and caraway.

I was a kid with more modest appetites, usually tucked into a grilled cheese. But I’d always negotiate for one precious bite of his sandwich. That combo of flavors—salty, tangy, creamy, rich—felt like a secret adult world of sophisticated taste. These mini sliders are my homage to those Saturdays. They capture every bit of that iconic diner flavor, but in a friendly, shareable, no-fuss package. They’re the taste of a memory, designed for making new ones around your own table. And the best part? No toothpick surgery required.

Gathering Your Flavor Team: Ingredients & Pro Tips

Great food starts with great ingredients, but I’m a firm believer in keeping it stress-free. Here’s what you’ll need and my little chef insights to make each component shine.

• 12 Slider Buns or Hawaiian Rolls: The foundation! I love using the connected pack of Hawaiian rolls for ultimate softness and easy slicing. Their hint of sweetness is a fantastic counterpoint to the savory fillings. Chef’s Insight: If you prefer a savory bite, classic potato slider buns or small brioche buns are fabulous too.
• ¾ lb Sliced Corned Beef: The star of the show. Get the best quality your deli counter offers—it makes a difference! Ask for it sliced thin, but not shaved. You want some texture. Substitution Tip: In a pinch, good-quality packaged deli corned beef works perfectly. Leftover homemade corned beef brisket? Slice it thin and you’ve reached slider nirvana.
• 6 slices Swiss Cheese, halved: Our melty, nutty glue. Swiss and corned beef are a match made in heaven. Substitution Tip: Feel free to swap in Gruyère for a more pronounced flavor, or even a mild white cheddar if that’s what you have on hand.
• 1 cup Sauerkraut, drained: The essential tang! Drain it well—give it a gentle squeeze in a clean kitchen towel or paper towels. We want flavor, not excess liquid making our buns soggy. Chef’s Insight: For a next-level twist, try using a “craft” sauerkraut from the refrigerated section; flavors like caraway or juniper berry add incredible depth.
• 2–3 Tbsp Whole Grain or Dijon Mustard: The flavor accelerator. I adore whole grain for its texture and mild sharpness, but smooth Dijon is equally stellar. Pro Tip: Don’t skip the mustard! It cuts through the richness and brightens every single bite.
• For the Buttery Topping: This is the magic wand that transforms baked sliders from good to legendary.
  • ¼ cup melted butter: The rich base.
  • 1 tsp onion powder & 1 tsp garlic powder: Instant, no-chop flavor infusion.
  • 1 tsp poppy seeds (optional): Adds a delightful little crunch and classic “everything bun” vibes. Don’t stress if you don’t have them!

Let’s Build Some Bite-Sized Bliss: Step-by-Step

Ready? Apron on, music up, let’s get building. This process is as satisfying as eating the final product, I promise.

1. Preheat & Prep: Fire up your oven to 350°F (180°C). Grab a 9×13 inch baking dish and give it a very light spray with oil or line it with parchment paper. Chef Hack: A light spray on the parchment too ensures absolutely nothing sticks, for easy slider removal.
2. The Great Slice: Take your whole sheet of connected slider buns (if using Hawaiian rolls) and, without separating them, slice the entire block horizontally in half using a long serrated bread knife. You’ll have a top “lid” and a bottom “base.” Place the bottom half in your prepared dish. Pro Tip: If your buns are separate, just arrange them snugly in the dish. They’ll cozy up in the oven.
3. Layer It Up: Now for the fun part! Layer the corned beef evenly over the bottom buns, creating little ruffles and folds for texture. Next, scatter the well-drained sauerkraut over the beef. Finally, lay your halved slices of Swiss cheese over the top, covering as much area as possible. It’s okay if it overlaps!
4. Mustard & The Lid: Spread your chosen mustard evenly over the cut side of the top bun “lid.” This gets the flavor right where it needs to be. Place the mustard-slathered top half over the cheesy, beefy mountain.
5. Butter Bath Time: In a small bowl, whisk together the melted butter, onion powder, garlic powder, and poppy seeds (if using). Now, take a pastry brush and generously, lovingly, paint this golden elixir all over the top and sides of the buns. Get into every nook and cranny! This buttery soak is what creates that irresistible, soft-yet-crisp top. Chef’s Secret: Let the butter mix sit for a minute after brushing, then do a second quick coat. Flavor lock: achieved.
6. Bake to Melty Perfection: Cover the entire dish tightly with aluminum foil. This creates a little steam chamber, gently warming the fillings and softening the buns without over-browning. Bake covered for 15 minutes. Then, remove the foil (hello, gorgeous aroma!) and bake for another 5-7 minutes, just until the cheese is utterly bubbly and the top is a beautiful, golden brown.
7. The Final Act: Pull the dish from the oven. Let it rest for just 2-3 minutes—this lets the cheese set slightly so you can slice them cleanly. Then, use a sharp knife to slice along the bun lines, creating your perfect individual sliders.

Plating Up for Maximum Impact

Presentation is part of the fun! I love transferring these beauties to a large wooden board or a vibrant platter. Scatter a few extra cornichons or pickles around the edges, and maybe a little bowl of extra mustard or Thousand Island dressing for dipping on the side.

For a casual party, I just leave the whole baking dish right on the table with a stack of napkins and let folks dig in family-style. The informal, “help yourself” vibe is part of the charm. These sliders are rich, so serving them with something light and crunchy is genius. A simple side salad with a sharp vinaigrette, some crisp potato chips, or a bowl of chilled grapes are all perfect partners in crime.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Play with it! Here are a few of my favorite riffs:

• The “Rachel”: Swap the corned beef for thinly sliced turkey or pastrami, and use coleslaw instead of sauerkraut. A different delight entirely!
• Spicy Kick: Add a layer of sliced jalapeños (pickled or fresh) under the cheese. Or, mix a tablespoon of horseradish into your mustard spread.
• Thousand Island Dream: Skip the plain mustard and spread a generous layer of Thousand Island or Russian dressing on the buns. This is the classic Reuben sauce and it’s utterly divine.
• Get Cheesy with It: Add a second cheese! A few thin slices of sharp cheddar or a sprinkle of grated Parmesan in with the Swiss creates an even more complex, gooey experience.
• Make it a “Melt”: For a non-slider, weeknight dinner version, use sourdough bread, build your sandwich, butter the outsides, and grill it in a pan like a classic grilled cheese. Heavenly.

Beau’s Kitchen Notes & Stories

I’ve made these sliders more times than I can count, and they’ve evolved along the way. The double-brush of the butter topping was a happy accident one busy game day when I got distracted by the score and went back to “touch up” the tops. The result was so good it’s now law in my kitchen.

One time, I completely forgot to put the mustard on the buns before assembling. Disaster? Nope! I just whisked it right into the melted butter mixture and brushed it on. It worked like a charm and infused the whole top with mustardy flavor. It just goes to show—cooking is about adapting, not panicking. The worst that can usually happen is you invent a new, delicious method!

Your Questions, Answered (Let’s Troubleshoot!)

• Q: Can I make these ahead of time?
  A: Absolutely! You can assemble the entire dish (through step 5, including the butter brush), cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready, bake straight from the fridge, adding about 5-10 extra minutes to the covered baking time since everything is cold.
• Q: My buns got soggy on the bottom. What happened?
  A: The main culprit is usually undrained sauerkraut. Give it a really good squeeze! Also, ensuring you use enough cheese as a barrier between the wet ingredients and the bun helps. Lastly, don’t let the assembled, unbaked sliders sit for too long before going in the oven.
• Q: Can I use something other than butter for the topping?
  A: For a dairy-free version, a high-quality olive oil or even a garlic-infused avocado oil works well. The flavor will be different but still delicious.
• Q: How do I reheat leftovers?
  A: The oven or toaster oven is your friend here! Reheat at 325°F for 8-10 minutes until warmed through. The microwave works in a pinch but can make the buns a bit rubbery.

Mini Corned Beef Sliders

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• Author: BeauCollier

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Description

Love the flavors of a classic Reuben but want them in bite-sized, shareable form? These Mini Corned Beef Sliders combine tender corned beef, melty Swiss cheese, tangy sauerkraut, and zesty mustard on soft slider buns, baked with a buttery, garlicky topping until golden and irresistible. Perfect for St. Patrick’s Day, game day, or any crowd-pleasing occasion!

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Ingredients

Scale 1x2x3x

• 12 slider buns or Hawaiian rolls

• ¾ lb sliced corned beef

• 6 slices Swiss cheese, halved

• 1 cup sauerkraut, well-drained

• 2–3 tbsp whole grain or Dijon mustard

Buttery Topping:

• ¼ cup melted butter

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp poppy seeds (optional)

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Instructions

1. Preheat & Prep:
   Preheat oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish or line with parchment.

2. Slice the Buns:
   Slice the connected buns horizontally into top and bottom halves. Place the bottom half in the prepared dish.

3. Layer the Filling:
   Evenly layer corned beef, then sauerkraut, then halved Swiss slices over the bottom buns.

4. Top & Mustard:
   Spread mustard evenly on the top bun half. Place it over the cheesy, beefy filling.

5. Butter Bath:
   Mix melted butter, onion powder, garlic powder, and poppy seeds. Brush generously over the top and sides of the buns. Optional: brush a second layer for extra flavor.

6. Bake:
   Cover tightly with foil and bake 15 minutes. Remove foil and bake 5–7 more minutes until the top is golden and cheese is bubbly.

7. Rest & Serve:
   Let rest 2–3 minutes. Slice along bun lines into individual sliders and serve. Optional: garnish with extra mustard, Thousand Island dressing, pickles, or cornichons.

Notes

• Make Ahead: Assemble and refrigerate up to 24 hours. Add 5–10 extra minutes to bake from chilled.

• Prevent Soggy Buns: Drain sauerkraut well and ensure enough cheese under it as a barrier.

• Dairy-Free Option: Use olive oil or garlic-infused avocado oil in place of butter.

• Flavor Twists:

  • The “Rachel”: Use turkey or pastrami with coleslaw instead of sauerkraut.

  • Spicy Kick: Add jalapeño slices or horseradish to the mustard.

  • Extra Cheese: Layer in sharp cheddar or Gruyère for a gooey, complex flavor.

Nutritional Snapshot (Because We’re Curious!)

Here’s a general breakdown per slider (based on the recipe as written, using Hawaiian rolls and including all optional ingredients). Remember, this is an estimate and your specific brands and modifications will alter it.

Per Slider: Calories: ~220 | Protein: 10g | Carbohydrates: 18g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 680mg | Fiber: 1g | Sugar: 5g

These are hearty little bites! The protein from the corned beef and cheese makes them satisfying. The sodium is on the higher side (as is typical with cured meats and cheese), so if you’re monitoring intake, look for lower-sodium corned beef at the deli counter and rinse your sauerkraut lightly before draining. As always, enjoy these as part of a balanced spread with lighter sides.

Final Thoughts from My Kitchen to Yours

At the end of the day, recipes like this are about more than just food. They’re about the laughter around the table, the shared “mmm’s” after the first bite, and the simple joy of making something with your own hands that brings people pure happiness. These Mini Corned Beef Sliders are a guaranteed smile-inducer.

I hope you give them a try and make them your own. Tag me @Feastical if you do—I love seeing your kitchen creations! Now, go forth, bake, and bask in the glow of being the person who brought those amazing sliders. Until next time, keep your spatula close and your appetite closer.

Happy cooking,
Beau