Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
12
Yield:
12 mini sliders
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Arrange bread pieces on the baking sheet.
Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.
Nutrition Facts (per serving)
| 112 | Calories |
| 8g | Fat |
| 7g | Carbs |
| 4g | Protein |
