These Irish Sliders made with corned beef, melted Dubliner Irish cheese, sauerkraut and spicy Irish mustard on potato slider rolls are a must have for your next gathering.

St. Patrick’s Day is right around the corner and with that comes all of those tasty, Irish inspired recipes. Corned beef is one of my favorites and I prefer simmering it slowly for a few hours in beer; then baking it with some spicy Irish mustard on top for the last half hour. It’s always moist and delicious!

This year I wanted to try a new recipe using corned beef and decided on these Irish Sliders. These sandwiches are perfect when hosting a crowd because you can make them earlier in the day; then just bake when ready to serve.

To make these Irish Sliders, first set oven to broil and allow to preheat. Slice the rolls in half and line the bottom half in the bottom of an oven safe dish. Next, top with corned beef, cheese and sauerkraut.

Place the dish in the oven under the broiler for about 3-5 minutes until the cheese starts to melt; then remove from the oven and lower oven to 350 degrees F. Next, add the mustard to the top half of each roll and place on top of the sandwiches. Melt the butter in a small saucepan on top of the stove and add poppy seeds; then brush on top of the buns.

Bake for another 8-10 minutes until the cheese has melted and the tops are lightly browned. This recipe makes twelve Irish Sliders and my family (and my neighbors!) LOVED this recipe! I can’t wait to make them again with any leftover corned beef from St. Patrick’s Day too. ~Enjoy!

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Irish Sliders

These Irish Sliders made with corned beef, melted Dubliner Irish cheese, sauerkraut and spicy Irish mustard on potato slider rolls are a must have for your next gathering.

Course: Sandwiches

Servings: 12

Author: Carrie's Experimental Kitchen

Ingredients

• 12 Potato Slider Rolls
• 3/4 lb. Corned Beef, sliced thin sliced thin
• 3 oz. Dubliner Irish Cheese, sliced thin
• 1 c. Sauerkraut
• 1/3 c. Spicy Irish Mustard
• 4 tbsp. Butter
• 1 tsp. Poppy Seeds

Instructions

1. Set oven to broil and allow to preheat.
2. Slice the rolls in half and line the bottom half in the bottom of an oven safe dish.
3. Next, top with corned beef, cheese and sauerkraut.
4. Place the dish in the oven under the broiler for about 3-5 minutes until the cheese starts to melt; then remove from the oven and lower oven to 350 degrees F.
5. Next, add the mustard to the top half of each roll and place on top of the sandwiches.
6. Melt the butter in a small saucepan on top of the stove and add poppy seeds; then brush on top of the buns.
7. Bake for another 8-10 minutes until the cheese has melted and the tops are lightly browned.

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