Ingredients

• 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
• 0.5 cups chopped cooked corned beef
• 3 slices Swiss cheese , quartered
• 12 toothpicks

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bread pieces on the baking sheet.
3. 3 Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
4. 4 Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
5. 5 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.
6. 6 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 per serving