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Corned Beef Sliders

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 1000 island dressing or my Reuben Sauce!

reuben slider recipe for st. patrick's day party

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, I can go another way. 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 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!

They also make a great game day recipe.If you like a classic reuben sandwich you are going to love this.

Be sure to check out my Irish Deviled Eggs, Steak ad Ale Hand Pies, and these easy Shamrock Rice Krispies Treats for St. Patrick’s Day too!

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serve these slider sandwiches with a stout beer

Ingredients Needed

Corned Beef – I prefer leftover corned beef but fresh sliced from the deli works great too!

Swiss Cheese – Use thin sliced Swiss cheese or havarti.

Mustard – I like whole grain mustard for the flavor and texture but Dijon mustard makes a great substitute.

Egg – Large egg mixed with a little water and beaten to make the egg wash.

Thousand Island Dressing – Feel free to use Russian dressing instead of the 1000 island if you prefer that.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

How to Make Corned Beef Sliders

First: Roll the puff pastry sheets out thin and place on a parchment lined baking sheet pan. Spread the bottom one with some whole grain mustard. Leave an inch clear all the way around for folding.

Second: Place a layer of corned beef slices over the mustard. Cover with slices of Swiss cheese.

Third: Place the second sheet of puff pastry on top. Fold over the edges and crimp with a fork to seal. Brush with egg wash.

Fourth: 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 thousand island dressing to make it like a Reuben sandwich.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

an easy recipe for sliced corned beef and cheese sliders

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?

These baked sliders 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.

Store any leftovers in an airtight container in the fridge for up to 3 days.

beef sandwiches cut into squares

Can I make these with dinner rolls?

If you don’t want to use the puff pastry, or you prefer regular little sandwiches, put the ingredients on slider buns, sweet Hawaiian rolls, or some rye bread.

Brush with melted butter and sprinkle with poppy seeds.

dip them in homemade russian dressing or 1000 island dressing

Tapas Tips & Tricks

  • Be sure to roll the puff pastry thin so you can get as many sliders as possible.
  • Brush with whole grain mustard but feel free to use Dijon if you prefer.
  • If you don’t have any leftover corned beef brisket, you can get some from the deli counter.
  • Slice your corned beef and cheese very thin.
  • Brushing the pastry with egg wash will help you get a brown and crispy pastry.
  • The pastry will puff up while baking (it looks really cool) but it will settle down once you pull it out of the oven.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

corned beef sliders

Bring these delicious reuben sliders are a delicious and easy appetizer to bring to a gathering. They are the perfect party food for St. Patrick’s Day!

stack of corned beef sliders

Corned Beef Puff Pastry Sliders

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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!

Ingredients

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)

Instructions

  1. Preheat the oven to 400F.
  2. Place a piece of parchment paper or silicone baking sheet on a metal baking pan.
  3. Roll each puff pastry sheet out to a 12-inch square. It will be thin, just lightly dust the surface with flour.
  4. Spread the mustard on one sheet of pastry leaving a 1/2 inch border.
  5. Layer the cheese over the mustard.
  6. Layer the corned beef on top of the cheese.
  7. Cover with the other sheet of puff pastry.
  8. Roll and crimp the edges with a fork, sealing completely.
  9. Brush the top with an egg wash.
  10. Bake for 20 minutes.
  11. The pastry will puff up and turn golden brown on top.
  12. Remove from oven and cool for a minute. The pastry will fall a bit.
  13. 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.

Notes

  • Be sure to roll the puff pastry thin so you can get as many sliders as possible.
  • Brush with whole grain mustard but feel free to use Dijon if you prefer.
  • If you don't have any leftover corned beef brisket, you can get some from the deli counter.
  • Slice your corned beef and cheese very thin.
  • Brushing the pastry with egg wash will help you get a brown and crispy pastry.
  • The pastry will puff up while baking (it looks really cool) but it will settle down once you pull it out of the oven.
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

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

The inspiration for this amazing sandwich is found over at After Orange County.

{Originally published 03/17/16 – photos and notes updated 01/15/2021}

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Kathy Geraghty

Thursday 14th of March 2019

Wonderful idea!

Theresa @DearCreatives

Tuesday 14th of June 2016

Looks like a yummy appetizer recipe. Thanks for sharing at the #InspirationSpotlight party. Shared

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