If you’ve been following along for the past year or so, you know that the heartbeat of our home lies in inviting people over to share a meal at our table.
Sometimes we host a couple we’re still getting to know, or it’s 10 or 20, and the idea of sitting at a table together looks more like conversations on the couch, in and around the kitchen or within close proximity to the food spread because you’re keeping an eye on whatever nibble it is that you must have seconds (or thirds) of . . . if we’re being honest.
And during the holidays, we try to host some grand gathering, typically a potluck, decking the house out in green garland, strings of lights and an endless supply of candied pecans (recipe here).
This year, we wanted to whip up a crowd pleaser of an appetizer that’s a little heavier than a bite, yet still allows us to indulge in all of the other fine dishes brought by our guests. These little sliders are packed with good quality roast beef, a punchy horseradish mayo and a smidgen of quick-pickled red onions.
Though, the secret lies in the buns. As self-admitted bread snobs, we custom ordered brioche slider buns from Prosperity Kitchen & Pantry, a bakery and pizzeria established by Kevin Jamison of Commune and New Earth Farm and Ishiah White, head baker of Commune.
Divine, plush, buttery pockets of goodness, their buns were the perfect accompaniment to these roast beef sliders. Serve ‘em with an extra smear of horseradish mayo or even whole grain mustard; just don’t skimp on the buns.
Roast Beef Brioche Sliders
Makes 2 dozen sliders
I N G R E D I E N T S
2 dozen brioche slider buns
2 lbs fresh, deli-style roast beef
12 oz white cheddar slices
2 Tbsp melted butter for basting the buns
For the quick-pickled red onions
2 large red onions, thinly sliced
1 1/2 cups white vinegar
For the horseradish mayo
2 Tbsp prepared horseradish
1 cup mayo, such as Duke’s
1/2 tsp paprika
1/2 tsp cayenne
Salt and pepper
Optional for serving: cornichons, extra horseradish mayo, whole grain mustard
M E T H O D
Preheat the oven to 350.
First, quick-pickle the red onions. Place the onion slices in a large bowl. Add vinegar over top. Massage the onions in the vinegar with your hands, continuing to squeeze the onions until they begin wilting and are “pickled.” Wring out the onions, squeezing out as much vinegar as possible, drain the vinegar from the bowl and dispose. Cover the pickled onions and set aside.
Make the horseradish mayo. Combine all ingredients in a small bowl. Season with salt and pepper to taste. Cover and set aside.
Now, onto the buns. Slice them in half and place the bottom halves on a parchment-lined baking sheet. For each slider, add one slice of beef, a generous smear of horseradish mayo, a half-slice of cheese, a few quick-pickled onions, then the other half of the bun. Once you’ve assembled your sliders, baste the tops with some melted butter, then transfer the tray of sliders into the oven and bake for 12–15 minutes until the cheese has melted.
Remove the sliders from the oven and place them on a large serving platter. Allow to cool for a couple minutes and serve! Best enjoyed while still warm.