Last updated on February 15th, 2020 at 02:23 pm
Corned Beef Sliders are a fancy way to serve finger sandwiches! Spicy corned beef and creamy Swiss cheese are nestled in flaky, buttery puff pastry. Dip them in homemade 1000 island dressing or my Reuben Sauce!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy slider sandwich recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Corned Beef Sliders
In looking at my holiday calendar, I can see that St. Patrick’s Day is 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 am always willing to make it for him. Not willing to start from scratch, I figured that buying a corned beef already make will work well. It’s the thought that counts, right?
But the corned beef itself is huge! So what am I do to with all the leftover corned beef that we are going to have? Make sandwiches! But not just any sandwich… sliders!
Can I use Puff Pastry for sandwiches?
On one of my many stretches of time on Pinterest, I came across this amazing sandwich called a French Sandwich made with ham. Looks delicious, and a unique way to use the leftover corned beef that is looming large in my fridge.
Basically, anything baked in puff pastry intrigues me so I decided to make corned beef and Swiss cheese sliders.
But let’s think about Puff Pastry for a minute.
Is Puff Pastry easy to use?
Layers of flaky pastry made by rolling and folding a ginormous block of butter inside a simple flour dough? What’s not easy about that? Homemade is always best, but I remember my first, and the only attempt, to make homemade puff pastry.
I watched a video of the famous Julia Child 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!
I’m all about a shortcut!
Another benefit of pre-made puff pastry is that I can buy a few boxes (there go my hoarding tendencies again) and store them in the freezer for later. Just pull one box out and let it thaw in the refrigerator overnight.
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How to make corned beef sliders
Step One: Roll the puff pastry sheets out thin and spread the bottom one with some whole grain mustard. Leave an inch clear all the way around for folding.
Step Two: Place a layer of corned beef slices over the mustard. Cover with slices of Swiss cheese.
Step Three: Place the second sheet of puff pastry on top. Fold over the edges and crimp with a fork to seal. Brush with an egg wash.
Step Four: Bake at 400F for 20 minutes or until golden brown. Remove, cut in squares, and serve!
To make the sliders perfect for St. Patrick’s Day, I serve them with some homemade 1000 island dressing to make it like a Reuben sandwich.
Take these Irish snacks to a party and they will disappear before you can blink!
Can I put sauerkraut in them?
Adding sauerkraut inside the sandwich will add too much moisture and make the sliders soggy. If you want to have some, add it on top when eating or add some to the dipping sauce.
Can I make these ahead of time?
They are best right out of the oven but you can make them the say before and then reheat them in the oven at 325F for 5-10 minutes or until warm again.
Can I freeze the sliders?
You can prep the sliders and then freeze before baking them but the cheese might not melt as you would like.
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Bring these to the St. Patrick’s Day Potluck along with
- Pickled Brussels Sprouts
- Guinness Empanadas
- Reuben Meatballs
- Beer Cheese Bread Bowl
- Honey Mustard Cheese Ball
- 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
1000 island dressing
- 1/2 cup mayo
- 1/8 cup ketchup
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon vinegar
- 1 tablespoon pickle relish (I use dill relish)
- 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.
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Nutrition Information:Yield: 12 Serving Size: 2 squares
Amount Per Serving: Calories: 438Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 143mgSodium: 1204mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 26g
The inspiration for this amazing sandwich is found over at After Orange County.
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