Ingredients
12
12 servings
- •3 slices rye bread, quartered
- •6 tablespoons mayonnaise
- •4 tablespoons ketchup
- •2 tablespoons diced red onion
- •2 teaspoons prepared horseradish
- •24 thick-cut dill pickle slices, divided
- •½ cup chopped cooked corned beef
- •3 slices Swiss cheese, quartered
- •12 toothpicks
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 112
- Carbohydrate: 7g
- Fat: 8g
- Fiber: 1g
- Protein: 4g
- Sugar: 2g
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