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
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
- 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.)
- Combine sauerkraut, green onions, kale and cabbage in a saucepan. Warm thoroughly over low heat.
- Set out all the prepped ingredients. Toast pretzel buns and spread cut sides with butter. Spread sauce evenly on both sides.
- 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.