The Lovell Table

St. Patrick’s day is around the corner and we find ourselves with yet another excuse to get festive! Corned Beef and Cabbage might be a dish that comes to mind when you are thinking about celebratory St. Patrick’s day food. The traditional recipe usually involves a plate of corned beef, boiled cabbage, carrots and potatoes. Leftovers can usually be used to make a reuben sandwich. This slider version brings the nostalgia of the traditional dish into a bite sized format- perfect for serving as an appetizer for any St. Patrick’s Day gathering you may be having.

Ingredients

• Corned Beef (Packaged)
• 3 tablespoons Sauerkraut 
• 1 1/2 – 2 cups Dubliner Irish Cheese (Shredded)
• 1 tablespoon Everything Bagel Seasoning 
• 2 Tablespoons Melted Butter
• 3 Tablespoons Dijon Mustard
• 1 Package 12 Hawaiian Rolls 

Method

1. Place the brisket and spice packet in a slow cooker and cover with water. Cook on high for 5 hours.
2. Once the brisket is finished, use a fork to shred the meat.
3. Preheat the oven to 350°F.
4. Slice the rolls in half horizontally and place the bottom half in a 9×13-inch baking dish. Brush the bottom of the rolls with Dijon mustard.
5. Top each slider with a generous spoonful of shredded brisket, some sauerkraut, and 2 tablespoons of shredded cheese. Place the top halves of the buns over the sliders.
6. Brush the tops with melted butter and sprinkle with everything bagel seasoning.
7. Bake uncovered for 10 minutes or until the tops are golden brown.
8. Remove from the oven and allow to cool slightly.
9. Separate the sliders, add a festive toothpick to each, and serve.