Serve these warm right off the foil-lined baking sheet, while the Swiss cheese is still soft and stretchy. They’re wonderful with dill pickles, potato chips, or a simple bowl of coleslaw for that classic Midwest balance of salty and tangy. If you’re putting out a spread, add a relish tray—carrot sticks, celery, pickles, and olives—just like we used to on Sunday afternoons. A crockpot of tomato soup or a simple vegetable soup turns these sliders into a cozy supper, and for gatherings, a pitcher of iced tea or lemonade fits them like an old pair of farm boots.
Oven Baked 4-Ingredients Corned Beef Sliders
Servings: 12 sliders
Ingredients
12 soft slider buns (Hawaiian-style or dinner rolls, split)
3/4 pound thinly sliced deli corned beef
8 ounces sliced Swiss cheese
1/4 cup salted butter, melted
Directions
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.
Without separating the individual buns, slice the entire slab of slider rolls in half horizontally, creating a top and bottom sheet. Place the bottom sheet of buns cut-side up on the foil-lined baking sheet.
Layer the corned beef evenly over the bottom buns, covering them from edge to edge so every bite is full. If some slices are larger, fold them to fit neatly.
Lay the Swiss cheese slices over the corned beef, overlapping slightly so the meat is well covered. It’s fine if the cheese hangs over the edges a bit; that’s where you’ll get those nice melty bits.
Place the top sheet of buns over the cheese, lining it up with the bottom so the sliders sit evenly.
