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Corned Beef SlidersCorned Beef Sliders

Corned Beef Sliders

This sandwich recipe is packed with classic flavor, varied texture and all your favorite toppings. The horseradish is subtle but complements the corned beef beautifully, while the mayo makes the whole sandwich nice and creamy. The corned beef is so tender and delicious, and the sauerkraut and pickles add a little crunch. These sliders are perfect for game day, St. Patrick’s Day celebrations or just as a fun dinner!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Corned Beef Sliders
Corned Beef Sliders
Prep Time10 Minutes
Servings9
Cook Time20 Minutes
Ingredients
Cooking spray
9 pretzel slider buns, sliced
2 tablespoons L&B Whole Seed Stone Ground Mustard
12 slices L&B Prime Grade Uncured Corned Beef
½ cup sauerkraut
1 cup grated L&B Havarti Cheese with Horseradish
6 slices L&B Kosher Dill Pickle Sandwich Slices
1 tablespoon garlic aioli
3 tablespoons onion garlic jam
2 tablespoons unsalted butter
1 teaspoon minced garlic
1 tablespoon finely chopped parsley
Directions
  1. Heat the oven to 350 F and grease a 9x9-inch baking pan with cooking spray. 
  2. Place the bottom halves of the pretzel buns in the prepared pan. Spread the mustard over the bottom buns and layer the corned beef on top. 
  3. Press out any excess liquid from the sauerkraut, then layer it over the corned beef. Sprinkle the Havarti cheese over the sauerkraut and evenly place the pickles on top.
  4. Spread the garlic aioli and onion garlic jam on the cut sides of the top buns and place them on top of the sliders.
  5. Bake for 20 to 25 minutes or until the cheese is fully melted and the tops of the buns are golden brown. If the buns start to get too dark, cover with foil partway through baking. 
  6. Meanwhile, in a small pot over medium-low heat, combine the butter, garlic and parsley. Cook until butter is melted and garlic is fragrant, about 1 to 2 minutes. Using a pastry brush, brush the garlic-herb butter over the top of the sliders. Serve warm and enjoy.
10 minutes
Prep Time
20 minutes
Cook Time
9
Servings

Directions

  1. Heat the oven to 350 F and grease a 9x9-inch baking pan with cooking spray. 
  2. Place the bottom halves of the pretzel buns in the prepared pan. Spread the mustard over the bottom buns and layer the corned beef on top. 
  3. Press out any excess liquid from the sauerkraut, then layer it over the corned beef. Sprinkle the Havarti cheese over the sauerkraut and evenly place the pickles on top.
  4. Spread the garlic aioli and onion garlic jam on the cut sides of the top buns and place them on top of the sliders.
  5. Bake for 20 to 25 minutes or until the cheese is fully melted and the tops of the buns are golden brown. If the buns start to get too dark, cover with foil partway through baking. 
  6. Meanwhile, in a small pot over medium-low heat, combine the butter, garlic and parsley. Cook until butter is melted and garlic is fragrant, about 1 to 2 minutes. Using a pastry brush, brush the garlic-herb butter over the top of the sliders. Serve warm and enjoy.