Pull-Apart Corned Beef Sliders
Best served with a tall Guinness and a loud Sláinte!
Recipe by Casey Colodny | @themindfulhapa
Slider Assembly
1 bag King's Hawaiian Rolls
¼ Cup Graza Original Mayo
12 Slices Corned Beef, thinly sliced (or about 1lb)
12 Slices Swiss Cheese (or sub Havarti)
20-25 Dill Pickle Chips
¼ Cup Butter, Melted
1 Tbsp Dried Minced Onion
½ Tbsp Poppy Seeds
1 tbsp Flaky Salt
½ tsp Black Pepper, fresh ground
Slaw
2 ½ Cups Green Cabbage, shredded/ very thinly sliced
¼ Cup Prepared horseradish
¼ Cup Graza Aioli
½ Tbsp Fresh Dill, finely chopped
Ground Black Pepper, to taste
Dill Pickle Drizzle
½ Cup Graza Aioli
3 Tbsp Dill pickle brine
2 Tbsp Dill Pickles, finely chopped (can use extra dill chips here)
½ Tbsp Fresh Dill, finely chopped, divided
Salt, to taste
Ground Black Pepper, to taste
Instructions
Active Time: 30 Minutes
Full Time: 45 Minutes
SLAW: In a medium bowl, whisk together the horseradish, Graza Aioli, fresh dill, and ground black pepper. Add the shredded cabbage and use tongs to toss until combined. Set aside.
DILL PICKLE DRIZZLE: While your bread is toasting, in a small bowl whisk together the ½ cup of aioli, pickle juice, chopped pickles, chopped dill, a pinch of salt, and a couple grinds of black pepper. Set aside.
SLIDERS: Slice the rolls lengthwise and place both sides cut-side-up on a sheet tray lined with foil. Spread a thin layer of Graza mayo (about ¼ cup) on both bun layers. Move to the oven and toast the bread in the oven on broil until golden brown. Remove the top half of the buns and set aside. *Set your oven to preheat to 350 F after buns are toasted.
SLIDER ASSEMBLY: To the bottom half of the buns on the sheet tray, layer 6 slices of swiss cheese. Top cheese slices with corned beef, adding evenly on each bun. Next put an even layer of pickle chips, followed by the remaining 6 slices of swiss cheese. Move tray to the oven and bake open-faced at 350 F until melty and bubbly, ~12 - 15 minutes.
Once baked, remove from the oven and drizzle ~½ of the dill pickle aioli over the cheese. Spread the horseradish slaw evenly over the sliders and close by topping with the top bun slab.
Brush the tops of the sliders with melted butter and evenly sprinkle on dried onion, flaky salt, and poppy seeds.
Pre-slice sliders before serving to ensure easy pull-apart and even filling distribution.
Serve sliders alongside potato wedges, sour cream and a tall Irish Stout! Enjoy!
