Last updated on September 13th, 2019 at 08:05 pm
Spicy corned beef and creamy Swiss cheese are nestled in flaky, buttery puff pastry. Dipped in homemade 1000 island dressing is the perfect way to serve these pastry sliders at your next party!
On one of my many stretches of time on Pinterest, I came across this amazing sandwich called a French Sandwich made with ham, but I wanted corned beef. I was immediately intrigued by it. Basically, anything baked in puff pastry intrigues me so I’m making corned beef and swiss sliders. But let’s think about Puff Pastry for a minute.
Layers of flaky pastry made by rolling and folding a ginormous block of butter inside a simple flour dough? What is not to think about? I remember my first, and the only attempt, to make homemade puff pastry. I watched a video of the famous Julia Child and Richard Medrich making it and thought to myself, that seems easy.
It wasn’t the actual rolling that was hard, it was the rolling-waiting 30 minutes-rolling again-waiting 30 minutes-rolling again, etc. I can go to the store and buy some already made for the less money than it costs me to buy the amount of butter required to make it from scratch. And less time!
How easy is Puff Pastry?
Another flip side is that I can buy quite a few boxes (there go my hoarding tendencies again) and store in the freezer. Pull one box out and let it thaw in the refrigerator overnight. SHA-BAM! – Ready to go puff pastry without all the mess! Who has two thumbs and hates cleaning? THIS GIRL! So I am all for the pre-made puff pastry. Thank you Pepperidge Farms!
Not that into corned beef but…
In looking at my holiday calendar, I could see that St. Patrick’s Day was approaching fast. Brooks would love to have corned beef for dinner. Me, not so much. I am not a fan of corned beef but I was willing to have it for him. Thankfully, I was saved by a conference in Vegas that he had to attend, but to make things right, I made this for him last weekend instead. He could have his corned beef and eat it too.
I took it to a party and it disappeared before I even had the chance to try it. Lucky for me, since I am not a fan, but unlucky since I didn’t get to try it. How would I know it was good? The fact that everyone else came back for seconds and thirds made me think it passed the quality control test. The question of a recipe and will I make it again came up too. Good sign!
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and funny stories. For my entire disclosure policy click here.
To make the corned beef and swiss sliders perfect for St. Patrick’s Day, I serve it with some homemade 1000 island dressing to make it like a Reuben sandwich. A Reuben minus the sauerkraut anyway. Having the sauerkraut inside the sandwich would have added too much moisture and make the sliders soggy.
Some of my Homemade Whole Grain Mustard makes it inside the corned beef sliders for a kick. Mustard is thick and a dressing is thin with too much water. Much like the sauerkraut, the dressing will make them soggy. That is NO BUENO! You can go for a Russian dressing like the traditional Reuben, but I like 1000 island better. Find a 1000 Island dressing recipe below.
These Corned Beef and Swiss Pastry Sliders will be the hit of your St. Patrick’s Day Party!
- 1 package puff pastry (2 sheets)
- 9 slices Swiss Cheese (sliced very thin)
- 15 slices Corned Beef (sliced very thin)
- 2 tablespoons Whole Grain Mustard
- 1 egg
- 1 cup 1000 island dressing (recipe to follow)
Preheat the oven to 400F.
Place a piece of parchment paper or silicone baking sheet on a metal baking pan.
Roll each puff pastry sheet out to a 12-inch square. It will be thin, just lightly dust the surface with flour.
Spread the mustard on one sheet of pastry leaving a 1/2 inch border.
Layer the cheese over the mustard.
Layer the corned beef on top of the cheese.
Cover with the other sheet of puff pastry.
Roll and crimp the edges with a fork, sealing completely.
Brush the top with an egg wash.
Bake for 20 minutes.
The pastry will puff up and turn golden brown on top.
Remove from oven and cool for a minute. The pastry will fall a bit.
Slice up and serve with dressing!
*I slice on the diagonal to make them even prettier. You will leave small triangles of pastry on the corners, but I just eat them while I plate them, as a treat.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Amount Per Serving:Calories: 386
Recipe for homemade 1000 Island dressing. Feel free to use pre-made dressing. I’m using store-bought puff pastry, so who am I to judge? Here is a quick recipe to make it at home. You might already have the ingredients on hand…
1/2 cup mayonnaise
1/8 cup ketchup
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon vinegar
1 tablespoon sweet pickle relish
Mix and enjoy!
The inspiration for this amazing sandwich is found over at After Orange County.
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.