Corned Beef Sliders are an easy, party-ready appetizer made with savory corned beef, creamy Swiss cheese, tangy mustard, and flaky puff pastry. Serve these warm, golden pastry sliders with Thousand Island dressing or Reuben sauce for dipping.
When St. Patrick’s Day gets close, corned beef always seems to make its way onto the menu. A full corned beef brisket can be delicious, but it also tends to leave you with plenty of leftovers. These corned beef puff pastry sliders are one of the best ways to turn those leftovers into something fun, easy, and perfect for sharing.
Instead of using traditional slider buns, this recipe wraps thin slices of corned beef and Swiss cheese between two sheets of buttery puff pastry. The pastry bakes up crisp, golden, and flaky, while the filling stays warm and melty. Once baked, the whole pastry sandwich is cut into squares, making it ideal for finger food, appetizers, game day snacks, potlucks, and holiday parties.
If you love the flavors of a classic Reuben sandwich, you will enjoy these corned beef sliders. They have the same savory, tangy, cheesy flavor profile, but the puff pastry gives them a lighter, crispier texture. Serve them with Thousand Island dressing or Russian dressing on the side, and everyone can dip as much as they like.
This recipe is also a smart option if you do not want to cook corned beef from scratch. Leftover corned beef works beautifully, but thinly sliced deli corned beef is a convenient substitute. The key is to keep both the meat and cheese sliced thin so the pastry bakes evenly and the sliders are easy to cut.
See the recipe card below for complete ingredient amounts and detailed instructions.
Ingredient Notes
- Corned Beef – Leftover corned beef is ideal, but thinly sliced deli corned beef works well too. Slice it as thin as possible so the sliders are easy to layer and cut.
- Swiss Cheese – Swiss cheese gives these puff pastry sliders their classic Reuben-style flavor. Havarti is a mild, creamy alternative if you prefer it.
- Mustard – Whole grain mustard adds great texture and bold flavor. Dijon mustard is a good substitute if that is what you have on hand.
- Egg – A beaten egg mixed with a little water creates an egg wash that helps the puff pastry bake up glossy, crisp, and golden brown.
- Thousand Island Dressing – Serve it on the side for dipping. Russian dressing can also be used if you like a slightly different tangy flavor.
How to Make Corned Beef Sliders
First: Preheat the oven to 400°F. Roll out both sheets of puff pastry until thin and even. Place one sheet on a parchment-lined baking sheet. Spread whole grain mustard over the pastry, leaving a small border around the edges so the pastry can be sealed.
Second: Add a layer of thinly sliced Swiss cheese over the mustard, then arrange the corned beef evenly on top. Keep the filling in a flat, even layer so the top pastry sheet sits smoothly.
Third: Place the second puff pastry sheet on top. Fold or press the edges together, then crimp with a fork to seal completely. Brush the top with egg wash to help it brown.
Fourth: Bake for about 20 minutes, or until the pastry is puffed and golden brown. Let it cool briefly, then slice into squares and serve warm with Thousand Island dressing.
These corned beef sliders are best served fresh from the oven, when the pastry is crisp and the cheese is melted. They make a great St. Patrick’s Day appetizer, but they are just as good for tailgating, casual parties, and weekend snacks.
For the full recipe and detailed instructions, refer to the recipe card below.
Can I Put Sauerkraut in Them?
It is better not to bake sauerkraut inside these puff pastry sliders. Sauerkraut contains a lot of moisture, which can make the pastry soggy and prevent it from baking up crisp. If you want that classic Reuben flavor, serve sauerkraut on the side, add a small amount on top after baking, or stir a little into the dipping sauce.
Can I Make These Ahead of Time?
These baked corned beef sliders taste best right out of the oven, but you can make them a day ahead if needed. Reheat them in a 325°F oven for 5 to 10 minutes, or until warmed through and crisp again.
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in the oven rather than the microwave.
More Slider Recipes
- Slider Recipes – Easy slider ideas for parties and gatherings
- Roast Beef and Swiss Sliders – A hearty option with a buttery glaze
- Philly Cheesesteak Sliders – Made with peppers, onions, and melted cheese
- Pork Tenderloin Sliders – Crispy breaded cutlet sandwiches
Can I Make These with Dinner Rolls?
Yes. If you prefer a more traditional slider, layer the corned beef, Swiss cheese, and mustard on slider buns, sweet Hawaiian rolls, or rye bread. Brush the tops with melted butter and sprinkle with poppy seeds before baking until warm and golden.
Using rolls gives the sliders a softer texture, while puff pastry makes them crisp, flaky, and a little more elegant for serving at parties.
Recipe Tips & Tricks
- Roll the puff pastry thin so the sliders bake evenly and you can cut more pieces from one batch.
- Leave a border around the filling so the pastry edges can be sealed properly.
- Use whole grain mustard for extra texture, or substitute Dijon mustard for a smoother flavor.
- If you do not have leftover corned beef brisket, use thinly sliced corned beef from the deli counter.
- Slice the corned beef and cheese very thin so the layers stay neat and easy to eat.
- Brush the top with egg wash for a golden, crisp finish.
- The pastry will puff dramatically in the oven and then settle slightly as it cools.
- Let the pastry rest for a minute before slicing so the filling stays in place.
These Reuben-style corned beef puff pastry sliders are a simple, flavorful appetizer for St. Patrick’s Day, game day, or any gathering where easy finger food is welcome.
Corned Beef Puff Pastry Sliders
Equipment
- Rolling pin
- Half sheet pan
- Parchment paper or silicone baking mat
Ingredients
- 1 package puff pastry 2 sheets
- 9 slices Swiss cheese sliced very thin
- 15 slices corned beef sliced very thin
- 2 tablespoons whole grain mustard
- 1 egg
Thousand Island Dressing
- 1/2 cup mayonnaise
- 1/8 cup ketchup
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon vinegar
- 1 tablespoon pickle relish dill relish works well
Instructions
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Preheat the oven to 400°F.
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Line a metal baking pan with parchment paper or a silicone baking mat.
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Lightly flour your work surface and roll each puff pastry sheet into a thin 12-inch square.
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Place one sheet of pastry on the prepared pan. Spread the mustard over the pastry, leaving a 1/2-inch border around the edges.
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Layer the Swiss cheese over the mustard.
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Layer the corned beef evenly over the cheese.
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Cover with the second sheet of puff pastry.
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Fold or press the edges together and crimp with a fork to seal completely.
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Beat the egg with a small splash of water, then brush the egg wash over the top of the pastry.
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Bake for 20 minutes, or until the pastry is puffed and golden brown.
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Remove from the oven and let cool for a minute. The pastry will settle slightly as it rests.
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Slice into squares or triangles and serve warm with Thousand Island dressing.
Notes
- Roll the puff pastry thin for the best slider texture.
- Use Dijon mustard if you do not have whole grain mustard.
- Deli corned beef is a good substitute for leftover corned beef brisket.
- Thin slices of meat and cheese make the sliders easier to cut and serve.
- Egg wash helps the pastry turn crisp and golden brown.
Nutrition
Originally published 03/17/16. Photos and notes updated 01/15/2021.