Corned Beef Sliders | Seasoned Cooking

For the sandwiches:

8 small pretzel rolls
4 tsp. spicy-sweet mustard
2/3 lb. corned beef - sliced thinly
8 slices pepper jack or other spicy cheese (you can opt for a non-spicy cheese, but we really liked the buffalo-spiced cheddar we used)

For the slaw:

2 c. chopped red cabbage
2 carrots - peeled into thin strips
1/2 T. capers - drained
2 T. diced sun-dried tomatoes
1 T. toasted pine nuts
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon black pepper
Salt - to taste

Preheat the oven to 350 degrees F.

Slice the rolls and arrange them on a baking sheet. Add a half a teaspoon of mustard to each roll, 2-3 slices of corned beef, and a slice of spicy cheese. Set the tops of the rolls over the meat and cheese and bake the sliders for 10 minutes in the preheated oven.

While the sandwiches are baking, combine all of the ingredients for the slaw and mix them together to combine and form a tangy dressing. Set aside.

Immediately upon removing the sliders from the oven, add 1-2 generous spoonfuls of the slaw to the top of the melted cheese, return the top of the rolls, and serve immediately.

Yields: 8 sliders (2-4 sliders will make one serving, depending on your appetite)
Preparation Time: 20 minutes

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