Need some St. Paddy’s Day Leftover inspiration? Try these Corned Beef Sliders with pumpernickel slider buns and creamy horseradish dijon sauce and bacon horseradish cheddar cheese. Don’t forget to braise your brisket in Guinness, too!

IMG_1921

Top of the Mawwrnin’ to you friends!! Happy St. Paddy’s Day to you all. Are you wearing green today? I was just about to walk out the door this morning sans green until I realized that today was actually St. Paddy’s Day and I didn’t want to risk getting pinched at work for not showing my Shamrock Pride. Though, I’m pretty sure pinching is against office policy somewhere, but why risk it? I sourced a big, gawdy green necklace to cover all my bases. Whew, close call.

But moving along swiftly – who’s ready for a beer?! No? 6 am is too early for that? That’s fair. But make sure that you crack one open tonight to celebrate – and I suggest one of these sliders, too.

IMG_1939


For years – four of them to be exact – Ben was abhorrently against the corning of beef for St. Paddy’s Day. He said it was awful. *Pause* WUT?! Who hates corned beef? That guy. He does. Thankfully, last year the tides had turned, his mind was changed and we resolved this difference that had so clearly left a tragic dent in our marriage.

But seriously – corned beef is the ISH this time of year and although I love him dearly – corned beef is a must, regardless of his previous feelings towards it. He has now seen the light, and has changed his ways – so all is right in our world. Well, he bleached all our colored towels yesterday doing the laundry, so there are still things we are working on. But at least this bump is behind us.

IMG_1917

The bleached towels…not so much.

I’m not completely sold on the whole pre-seasoned corned beef, so I use Cook’s Country Corned Beef and Cabbage recipe that is packed with flavor and gives you perfectly fantastic results every time. And it gives me an excuse to use my dutch oven. I love that thing.

Not to mention – the leftovers are to die for.

Corned Beef Sliders.jpg

Show of hands here folks… raise your hand if you like leftovers? Good, me too. And I love making leftovers into something better than what they were before. These corned beef sliders definitely count with pumpernickel rye dinner rolls, dijon horseradish sauce and horseradish bacon Irish cheddar. Oh, did I mention the kraut? Pile this puppy high with saurkraut. This is not the day to skimp on anything Irish.

Like the Guinness. Down the hatch!

 

Corn Beef Sliders

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Side view of a Corned Beef Slider

Corned Beef Sliders

  • Author: Country Cleaver
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 sliders 1x
  • Category: Main Course
  • Cuisine: American
Print Recipe

Description

Need some St. Paddy’s Day Leftover inspiration? Try these Corned Beef Sliders with pumpernickel slider buns and creamy horseradish dijon sauce and bacon horseradish cheddar cheese.

Ingredients

Scale
  • 1 Dozen Dinner Rolls, in Rye if available
  • ½ cup Stone Ground Dijon Mustard
  • 1–2 Tablespoons Horseradish, depending on taste
  • ⅓ cup Mayonnaise
  • 1 ½ pounds Corned Beef, heated and shredded
  • Shredded Irish Cheddar Cheese
  • 2 cups Sauerkraut

Instructions

  1. In a small bowl, whisk together stone ground mustard, horseradish, and mayonnaise. Depending on your taste, add more or less horseradish and mustard.
  2. Slice and toast dinner rolls until crispy and golden brown.
  3. Slather with dijon, top with leftover corned beef, Irish cheddar and drained sauerkraut.
  4. Devour.