Turn your St.Patty’s Day Dutch oven corned beef and cabbage leftovers into easy, crowd-pleasing corned beef sliders called blarney busters. Perfect for a quick appetizer, lunch, or dinner!
Sliders are a delicious way to reinvent leftovers, but you can also try corned beef and cabbage egg rolls.
Ingredients You’ll Need
- Horseradish Cream Sauce: Horseradish cream sauce pulls the sandwich together; whip it up using simple ingredients like heavy cream, prepared horseradish, sour cream, fresh lemon juice, salt, and pepper.
- Brisket: No leftover corned beef? No problem! Grab a pre-cooked corned beef brisket from the grocery store (you can find it in the deli section), or make it yourself with my Dutch oven corned beef and cabbage recipe. Slice it thin or shred it for perfect sliders.
- Hawaiian Rolls: Sweet Hawaiian rolls are perfect for the corned beef. Feel free to swap in rye, brioche, sourdough, or pretzel buns—this recipe makes a dozen sliders.
- Sauerkraut: Salty beef and tangy sauerkraut is a timeless combo that never disappoints.
- Cheese: Melted Swiss adds a gooey layer to the sliders, or you can substitute it with cheddar or provolone cheese.
- Garnish: A quick brush of melted butter before baking gives the rolls a shiny, golden finish, and polish them off with a sprinkle of poppy seeds. Sesame or hulled sunflower seeds work great for an extra crunch!
Tools Used to Make this Recipe
All you need to make festive corned beef sliders for your next get-together or gathering is a mixing bowl and a baking dish or sheet pan.
How to Make Corned Beef Sliders
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350℉ (176℃). Combine the ingredients for the horseradish cream sauce in a small bowl and whisk until smooth.
Step 2: Cut leftover or pre-cooked brisket into bite-sized slices or chop it into pieces, depending on whether you’re using flat-cut or point-cut brisket.
Step 3: Use a bread knife to slice the sheet of Hawaiian rolls in half. Spread horseradish cream sauce on both sides of the rolls and a scoop of sauerkraut on each roll.
Step 4: Add sliced corned beef and Swiss cheese to the rolls and cover with the tops. Place the sheet into a prepared baking dish or sheet pan.
Step 5: Brush the tops of the rolls with melted butter and garnish with poppy seeds.
Step 6: Cover the pan with foil and bake for 15-20 minutes.
If you enjoy the St. Patty’s sliders, try more appetizer recipes!
Serving Suggestions
Serve the corned beef and cheese sliders fresh from the oven—hot, melty, and irresistible! Arrange the sliders onto a platter with a few dipping sauces, and watch them disappear! I enjoy dijon aioli, fig jam, Russian dressing, ancho aioli, or horseradish aioli.
Corned beef sliders are often served as an appetizer for parties, holidays, and game days, but enjoy them as a main meal with sweet potato fries, potato chips, regular French fries, roasted potatoes, and air fryer sweet potato wedges.
If you’re in the mood for something lighter, try them with a refreshing strawberry salad with goat cheese, vinegar coleslaw, fruit salad, pressgurka, or arugula and spinach salad.
What to do With the Leftovers
- Refrigerate: Store the leftovers in an airtight container for two days.
- Freeze: Let the sandwiches cool and transfer them to a freezer-safe container or bag. Corned beef sliders freeze for 2-3 months.
- Thaw: Defrost the sliders in the refrigerator overnight.
- Reheat: Set the thawed sliders into a baking dish and cover it with foil. Bake for 15-20 minutes at 350℉ (176℃).
Frequently Asked Questions
Can you buy precooked corned beef?
You can find cooked brisket at most grocery stores. Your best bet is to check the deli section or ask the friendly folks at the counter—they’ll point you in the right direction!
Is corned beef sandwich Irish?
Corned beef and cabbage have American roots.According to the New York Times, Irish immigrants began substituting corned beef for the traditional bacon they enjoyed back home, creating a dish that’s become a staple in its own right.
More Brisket Recipes:
Corned Beef Sliders
- Hand Mixer or Whisk
- Horseradish Cream Sauce
- 1 pound corned beef brisket, sliced, and cut into 2-inch pieces
- 1 package Hawaiian rolls, cut in half
- 1 cup sauerkraut
- 12 slices Swiss cheese
- 1 tablespoon butter, melted
- ½ teaspoon poppy seeds
- Preheat the oven to 350℉ (176℃). Combine the ingredients for the horseradish cream sauce in a small bowl and whisk until smooth.
- Cut leftover or pre-cooked brisket into bite-sized slices or chop it into pieces, depending on whether you're using flat-cut or point-cut brisket.
- Use a bread knife to slice the sheet of Hawaiian rolls in half. Spread horseradish cream sauce on both sides of the rolls and a scoop of sauerkraut on each roll.
- Add sliced corned beef and Swiss cheese to the rolls and cover with the tops. Place the sheet into a prepared baking dish or sheet pan. Brush the tops of the rolls with melted butter and garnish with poppy seeds.
- Cover the pan with foil and bake for 15-20 minutes.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.