CORNED BEEF SLIDERS WITH GUINNESS MUSTARD AND TIDEWATER COLESLAW (12 sliders)
12 slider-sized potato bread rolls
1 pound sliced corned beef
1. Heat a dry cast iron skillet over a burner set at high until hot. Split the rolls in half and toast the cut sides, in batches if necessary, until lightly browned. Spread both halves of rolls with mustard.
2. Place a small heap of the slaw onto the bottom half of each roll, and top it with several slices of corned beef, allowing the meat to hang visibly over the edges. Cover with the top of the bun and press lightly. Apply a pick through the top of the slider to hold the sandwich together.