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Delight the crowd with a platter of these on-trend mini sandwiches piled high with thin sliced corned beef, Irish Cheddar cheese and coarse-ground country mustard on soft bakery-style potato rolls. Great served with our Guinness Beer Battered Onion Rings and a cold one. Get your Irish on!

Why try: Simply delicious! These easy-to-assemble mini sandwiches are a fun-to-serve twist on a St. Patrick’s Day classic.

Foodie Byte: We used frozen bread dough rolls for this recipe—they are incredibly easy to prepare and fill the house with the aroma of fresh baked bread! To prepare, thaw dough according to package directions; slice each roll in half, dust tops with flour and arrange on oiled baking sheet. Let rise according to package directions and bake.

Ingredients

• 8 mini bakery-style potato rolls (about 2-inches wide), sliced for sandwiches
• 2 tablespoons country mustard
• 8 ounces thin (deli-style) sliced corned beef
• ½ cup shredded Cheddar cheese

Preparation

1. Preheat oven to 350°F.
2. Divide corned beef equally into 8 mounds in small oiled baking dish; top evenly with shredded cheese.
3. Cover loosely with foil and bake for 15 minutes or until corned beef is warm and cheese is melted.
4. Spread mustard evenly on rolls; top each with warm corned beef and cheese.
5. Close sandwiches with top halves of rolls; serve warm.