Corned Beef Sliders on Potato Rolls with Cabbage Slaw and Guinness Mustard

Corned Beef Sliders on Potato Rolls with Cabbage Slaw and Guinness Mustard

David Venable

Who doesn’t love a great slider? For your next party or get-together--and it doesn’t have to be St. Patrick’s Day--treat your guests to these tasty bites.

Sliders

  • 12 slider-size potato bread rolls
  • 1-1/2 - 2 oz sliced corned beef
  • 1-1/2 - 2 tsp Guinness mustard (recipe below)
  • 2 Tbsp coleslaw (recipe below)

Directions

Preheat the oven to 425°F.
To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-size bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving.
To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2-3 hours.
To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.

Cabbage Slaw

  • 1 (16-oz) bag coleslaw mix
  • 2 Tbsp onion, diced
  • 2/3 cup mayonnaise
  • 3 Tbsp buttermilk
  • 1/3 cup white sugar
  • 1 Tbsp white vinegar
  • 1 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp poppy seeds

Guinness Mustard

  • 1/2 cup whole grain Dijon mustard
  • 3 Tbsp regular Dijon mustard
  • 3 Tbsp Irish stout beer (like Guinness)
  • 1 Tbsp shallot, minced
  • 1-1/2 tsp light brown sugar
  • Pinch of ground nutmeg
  • Pinch of ground allspice

Cook's Notes

Feel free to substitute the potato bread with another of your choice…rye, sourdough, regular white rolls, etc. You can also make and refrigerate the Guinness Mustard up to four days ahead of time.

Print Recipe