Corned Beef Sliders

Chef Luke’s favorite holiday is St. Patrick’s Day!  Here he shares a recipe and other tips for putting together a delicious corned beef slider that will have your family and friends raving for more!

Corned Beef Sliders

Yield: 12 sliders


1 cup mayonnaise

1/2 cup yellow mustard

1/2 cup chili sauce

1/4 cup ketchup

1 dill pickle, small dice, plus 1tablespoon pickle juice

2 tablespoons Sriracha hot sauce

Sauerkraut mix:

2 cups purchased sauerkraut

4 green onions, thinly sliced

2 large leaves of kale, chopped (coleslaw style)

1/2 cup red cabbage, chopped

For assembling sandwiches:

2 pounds high-quality deli corned beef such as Boar’s Head; request a rustic cut, not shaved, a 1/4-inch cut gives the meat more flavor and chew.

1/2 cup butter, at room temperature so it spreads easily

12 ounces Havarti cheese, thinly sliced

12 high-quality pretzel slider buns

Waffle-cut dill pickle slices, purchased from the refrigerator section of the market


  1. In a mixing bowl, stir together mayonnaise, mustard, chili sauce, ketchup, diced dill pickle with juice and Sriracha. Refrigerate at least 2 hours; remove from refrigerator 20 minutes before using; then mix again. (Refrigerate extra and use within a week as you would thousand island dressing.)
  2. Combine sauerkraut, green onions, kale and cabbage in a saucepan. Warm thoroughly over low heat.
  3. Set out all the prepped ingredients. Toast pretzel buns and spread cut sides with butter. Spread sauce evenly on both sides.
  4. To build each sandwich, stack a generous amount of corned beef on the bottom half of a bun, top with Havarti cheese slices, then add some sauerkraut mix, pickle slices, and crown with the top half of the bun. Serve immediately.