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!