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!

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 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!

These are way better than your typical ham and cheese slider.

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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 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.

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How to Make Corned Beef Sliders

First: Roll the puff pastry sheets out thin and place on a parchment lined baking sheet. 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!)

Can I use puff pastry for sandwiches?

Most sliders are made with slider buns, mini hamburger buns, or Hawaiian rolls. I like to switch it up every now and then which is why I wanted to try puff pastry.

But let’s think about Puff Pastry for a minute.

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.

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 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.

Take these Irish snacks to a party and they will disappear before you can blink!

Can I freeze roast beef sliders?

You can prep the sliders and then freeze before baking them but the cheese might not melt as you would like.

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.
• 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!

Bring these to the party along with olive salad deviled eggs, a green veggie tray, and wash it down with a Guinness beer margarita!

Easy Appetizers

• reuben deviled eggs
• reuben skewers
• funeral sandwiches
• puff pastry cinnamon roll bites
• pumpkin puff pastry

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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