BAKED CORNED BEEF SLIDERS

Step-by-Step: How to Build and Bake

1. Prep the Bread

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Without separating the individual rolls, use a long serrated bread knife to slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom slab into your prepared baking dish.

2. Layer the Fillings

• The First Cheese Shield: Lay down half of your Swiss cheese slices directly onto the bottom buns. This creates a barrier so the sauce and meat juices don’t make the bottom bread soggy.

• The Meat & Sauce: Spread a generous layer of your Russian or Thousand Island dressing over the cheese, then pile the thin slices of corned beef evenly across the rolls.

• The Tang: Spread your thoroughly drained sauerkraut over the beef. (Pro-tip: Press the sauerkraut into a paper towel first to squeeze out excess moisture!)

• The Second Cheese Shield: Top the sauerkraut with the remaining slices of Swiss cheese, then place the top slab of rolls over the whole assembly.

3. Glaze and Drench

In a small bowl, whisk together the melted butter, Dijon mustard, poppy seeds, and onion powder. Using a pastry brush or a spoon, pour this golden, aromatic glaze evenly over the tops of the buns, letting it cascade down into the crevices between the rolls.

4. Bake to a Golden Crunch

Cover the baking dish tightly with aluminum foil. Bake for 15 minutes to let the interior cheese melt completely and the corned beef warm through. Then, remove the foil and bake uncovered for an additional 7 to 10 minutes, or until the tops of the rolls are a gorgeous deep golden-brown and feel wonderfully crisp to the touch.

5. Slice and Serve

Remove from the oven and let them rest for 5 minutes. Use a sharp chef's knife to follow the natural lines of the rolls, slicing them into 12 individual, pull-apart sliders. Serve them piping hot!