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Preheat oven to 350F.
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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.
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Divide the corned beef among the bottoms and top with a good sized mound of shredded Irish Cheddar cheese.
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Put the tops on the sliders.
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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.
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Cover with aluminum foil and bake 12 - 15 minutes or until the cheese is melted. Remove foil and bake for 2 more minutes.
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Serve warm!