Corned Beef Sliders on Potato Rolls with Cabbage Slaw and Guinness Mustard

By á-75862

These corned beef sliders with cabbage slaw and Guinness mustard are perfect for a St. Patrick's Day party, but also make a satisfying snack year round. They're also amazing on rye or soda bread instead of potato rolls.

Ingredients

• SLIDERS:
• 12 slider-sized potato bread rolls
• 1 1/2 to 2 ounces sliced corned beef
• 1 1/2 to 2 teaspoons Guinness mustard (ingredients below)
• 2 tablespoons coleslaw (ingredients below)
• COLESLAW:
• 1 (16-ounce) bag coleslaw mix
• 2 tablespoons onion, diced
• 2/3 cup mayonnaise
• 3 tablespoons buttermilk
• 1/3 cup white sugar
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon poppy seeds
• GUINNESS MUSTARD:
• 1/2 cup whole grain Dijon mustard
• 3 tablespoons regular Dijon mustard
• 3 tablespoons Irish stout beer (like Guinness)
• 1 tablespoon shallot, minced
• 1 1/2 teaspoons light brown sugar
• pinch of ground nutmeg
• pinch of ground allspice

Details

Servings 12
Preparation time 5mins
Cooking time 180mins
Adapted from qvc.co

Preparation

Step 1

To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-sized bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving.

To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours.

To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.