I’ve never really been much for St. Patrick’s Day. In school I was way too uptight for the construction paper shamrocks the other girls pinned on their uniforms so I had to deal with the “Where’s your green?!” questions all day long.

As I’ve gotten older and now have kids that I can dress in green, I enjoy it a lot more. But I’m still not one for traditional St. Paddy’s food. You won’t see me slow cooking corned beef and cabbage or anything like that. My favorite thing to do this time of year is go to Costco and get a huge block of Kerrygold Dubliner and then eat it on top of black pepper Triscuits for a week straight. Never gets old.

I managed to save a little bit of my Dubliner to make these Corned Beef and Irish Cheddar Sliders and I’m so happy I did.

They start with super soft potato rolls (found in the bakery section) smeared with mayo. Then you pile on the deli corned beef and Dubliner before pouring a delicious mustard sauce on top. Bake until the cheese is melted and gooey and omg, so addictive.

My kids are weirdly picky about sandwiches and tend to just stick to peanut butter and marshmallow fluff but I had zero complaints about these.

Three years ago: Beggar’s Linguine
Four years ago: Pane Siciliano
Five years ago: Potato Rosemary Bread

Corned Beef and Irish Cheddar Sliders
adapted from I Am A Honeybee
  • 10 deli potato rolls
  • 1/4 cup mayo
  • 7 ounce package sliced corned beef
  • 1 1/2 cups shredded Irish Cheddar cheese I use Kerrygold Dubliner
For the sauce:
  • 4 tablespoons butter melted
  • 1 tablespoon mustard
  • 2 teaspoons dried minced onion
  • 1/2 teaspoon worcestershire sauce
  1. Preheat oven to 350F.
  2. Slice the potato rolls in half, sandwich style. Put the bottoms on a rimmed baking sheet. Spread the mayo evenly among the bottoms of the rolls.
  3. Divide the corned beef among the bottoms and top with a good sized mound of shredded Irish Cheddar cheese.
  4. Put the tops on the sliders.
  5. In a small bowl, mix together the sauce ingredients. Pour it evenly over the sliders and allow it to set for about 10 minutes before baking.
  6. Cover with aluminum foil and bake 12 - 15 minutes or until the cheese is melted. Remove foil and bake for 2 more minutes.
  7. Serve warm!



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