Description
These Baked Corned Beef and Sauerkraut Sliders are a savory, easy-to-make treat, perfect for parties or a quick dinner. Layers of corned beef, Swiss cheese, and sauerkraut are piled onto soft slider buns, then baked with a buttery, tangy topping until golden and bubbly.
Ingredients
Scale
- 12 slider buns (Hawaiian or potato rolls)
- 1 pound thinly sliced cooked corned beef
- 8 slices Swiss cheese, halved
- 1 cup sauerkraut, drained and squeezed dry
- 1/2 cup butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon poppy seeds (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Without separating the buns, slice the entire package of 12 rolls horizontally in half. Place the bottom halves in the prepared dish.
- Layer the corned beef evenly over the bottom buns, followed by the Swiss cheese.
- Spread the sauerkraut evenly over the cheese.
- Place the top halves of the buns over the filling.
- In a small bowl, combine melted butter, Dijon mustard, poppy seeds (if using), Worcestershire sauce, garlic powder, and onion powder. Whisk until smooth.
- Pour the butter mixture evenly over the tops of the buns, allowing it to soak in.
- Cover the dish with foil and bake for 15 minutes. Remove foil and bake for an additional 5–10 minutes, or until the tops are golden and the cheese is melted.
- Let cool for 5 minutes before separating and serving warm.
Notes
For extra flavor, add a sprinkle of caraway seeds along with the poppy seeds. To make ahead, assemble the sliders (without the butter topping), cover, and refrigerate up to 8 hours. Add the butter mixture just before baking.
Nutrition
- Calories: 420
- Sugar: 6g
- Fat: 26g
- Carbohydrates: 28g
- Protein: 22g