My grandfather brought these to every family gathering without fail. Just 3 ingredients for a savory, melt-in-your-mouth snack that vanishes fast.

2 cups finely chopped cooked corned beef (about 8 ounces)

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat so the cheese doesn’t stick.

In a medium mixing bowl, combine the finely chopped corned beef, shredded Swiss cheese, and mayonnaise.

Stir the mixture together until everything is evenly coated and holds together when you press a spoonful between your fingers. The mixture will be thick and chunky.

Using a tablespoon or small scoop, portion the mixture onto the prepared baking sheet in small mounds, about 1 heaping tablespoon each. Leave a little space between them so the cheese can spread and crisp at the edges.

Gently pat each mound to round and compact it slightly, forming tidy little piles. Don’t flatten them completely; you want them like small haystacks so the centers stay soft while the edges crisp.

Bake on the middle rack for 12–16 minutes, or until the cheese is melted and bubbly, the edges are deep golden brown, and the tops look lightly toasted.

Remove the pan from the oven and let the bites rest on the baking sheet for 5–7 minutes. They will firm up as they cool, making them easier to lift without breaking.

Use a thin spatula to transfer the bites to a serving plate. Serve warm or at room temperature. Any leftovers can be cooled completely and stored in the refrigerator, then reheated briefly in a hot oven or toaster oven to re-crisp the edges.