By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
398 cal · 40 min
Corned Beef and Cabbage Sliders
Recipe GLPRa8d5b95b7746ee
Hearty sliders loaded with seasoned corned beef, braised cabbage, and Dijon mustard on toasted ciabatta rolls. These handheld sandwiches are finished in the oven until warm and perfect for serving a crowd.
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Ingredients
1 tablespoon olive oil
1 head cabbage, cut into small wedges
1 bottle Guinness or other dark beer
8 ciabatta rolls
1 jar Dijon mustard
1 pound corned beef, sliced
Directions
Preheat your oven to 375°F. Warm the olive oil in a medium skillet over medium heat. Add the cabbage wedges and cook, stirring occasionally, until they begin to soften and caramelize at the edges, approximately 12 to 15 minutes. Pour in the beer, scraping up any browned bits from the bottom of the pan. Continue cooking until the cabbage is tender and most of the liquid has reduced, about 8 to 10 minutes more. Season with salt and pepper to taste.
While the cabbage cooks, split each ciabatta roll in half horizontally, keeping them attached at the back like a book. Spread a thin layer of Dijon mustard on the inside of both the top and bottom halves of each roll.
Arrange the split rolls on a foil-lined baking sheet, opened flat. Layer slices of corned beef on the bottom half of each roll, then top with a generous spoonful of the braised cabbage mixture.
Close the top of each roll over the filling. Transfer the baking sheet to the preheated oven and bake for 10 minutes, until the rolls are heated through and lightly toasted. Remove from the oven and carefully slice each sandwich in half to create individual sliders. Serve warm.
Comments
Corned beef is reliable at every Charlotte chain—Harris Teeter and Food Lion stock deli-counter corned beef and canned varieties—and cabbage, rolls, and condiments are pantry staples, so no special trips. The recipe is honest about 40 minutes; slicing meat and quick-sautéing cabbage with beer is straightforward and hands-off enough for a weeknight. A pack of corned beef runs $6–8, cabbage $2–3, and rolls $3–4, so you're looking at roughly $1.50–2.00 per slider, which is fair for a satisfying handheld. The real caveat is leftovers: the assembled sliders soften as they sit, so this is a same-night dish best eaten warm, not ideal for packed lunches the next day.
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