Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.
Without separating the individual buns, slice the entire slab of slider rolls in half horizontally, creating a top and bottom sheet. Place the bottom sheet of buns cut-side up on the foil-lined baking sheet.
Layer the corned beef evenly over the bottom buns, covering them from edge to edge so every bite is full. If some slices are larger, fold them to fit neatly.
Lay the Swiss cheese slices over the corned beef, overlapping slightly so the meat is well covered. It’s fine if the cheese hangs over the edges a bit; that’s where you’ll get those nice melty bits.
Place the top sheet of buns over the cheese, lining it up with the bottom so the sliders sit evenly.
Brush the tops of the buns generously with the melted butter, making sure to get into the corners and along the edges so they toast up golden and flavorful.
Cover the sliders loosely with a second sheet of foil, tenting it slightly so it doesn’t stick to the cheese. Bake in the preheated oven for 10 minutes.
Remove the top foil and continue baking for another 5–8 minutes, or until the tops of the buns are lightly toasted and the Swiss cheese is fully melted and gooey.
Let the sliders rest on the baking sheet for 2–3 minutes so they’re easier to handle. Using a sharp knife, cut along the bun lines to separate into 12 individual sliders. Serve warm straight from the tray.
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