Corned Beef and Irish Cheddar Sliders – corned meat and Irish cheddar on potato rolls, brushed with a rich coating and prepared until the cheddar is softened and flavorful. Ideal for St. Patrick's Day!
I figured out how to spare a tad of my Dubliner to make these Corned Beef and Irish Cheddar Sliders and I'm so cheerful I did. They start with excessively delicate potato moves (found in the bread kitchen segment) spread with mayo. At that point you heap on the store corned hamburger and Dubliner before pouring a delectable mustard sauce on top. Heat until the cheddar is softened and gooey and omg, so addictive.
My children are abnormally demanding about sandwiches and watch out for simply stick to nutty spread and marshmallow lighten yet I had zero protests about these.
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Ingredients
- 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
Instructions
- Preheat oven to 350F.
- 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.
- Divide the corned beef among the bottoms and top with a good sized mound of shredded Irish Cheddar cheese.
- Put the tops on the sliders.
- 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.
- Cover with aluminum foil and bake 12 - 15 minutes or until the cheese is melted. Remove foil and bake for 2 more minutes.
- Serve warm!
For more detail : bit.ly/2xkF15y
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