Easy Pastrami Sliders

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Prep time 10 minutes

Cooking time 18 minutes

Total time 28 minutes

Servings 12 servings

Easy Pastrami Sliders save me on busy nights when I want something fun, flavorful, and fast. Maybe you know that moment when everyone is hungry and you’re staring into the fridge thinking, ok, now what. These mini sandwiches are the fix. They’re melty, tangy, and just the right kind of messy in the best way. I keep the ingredients simple, lean on the oven for an easy bake, and end up with a platter that disappears fast. If you love a good deli sandwich but want a simple, shareable version, you’re in the right place.

How to Make Hot Pastrami Sliders

These are the sliders I make when friends text they’re five minutes away, or when game day snacks need to be easy and crowd pleasing. The method is simple, the flavors are bold, and the results are super satisfying. Yes, these are Easy Pastrami Sliders, and yes, you can absolutely make them tonight.

The Story Behind This Recipe

I’m Cuts Food, the cook behind this Easy Pastrami Sliders. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. Easy Pastrami Sliders save me on busy nights when I want something fun, flavorful, and fast. Maybe you know that moment when everyone is hungry and…

Cuts Food

What You Need

• 1 package of Hawaiian sweet rolls or slider buns, 12 count
• 3/4 to 1 pound deli pastrami, thinly sliced
• 8 to 10 slices Swiss cheese or provolone
• 8 to 10 dill pickle chips or finely chopped pickles
• 2 to 3 tablespoons Dijon mustard or spicy brown mustard
• 2 tablespoons mayonnaise for creamy balance, optional
• 4 tablespoons butter, melted
• 1 teaspoon Worcestershire sauce
• 1 teaspoon yellow mustard or stone ground
• 1 teaspoon onion powder and 1/2 teaspoon garlic powder
• 1 teaspoon poppy seeds or sesame seeds, optional
• Freshly ground black pepper

Step-by-Step

• Heat your oven to 350°F. Line a sheet pan with foil for easy cleanup.
• Slice the entire sheet of rolls horizontally so you have a big top and bottom. Place the bottoms on the pan.
• Spread a thin layer of Dijon and a swipe of mayo on the bottom rolls. Layer half the cheese, then the pastrami, then the pickles, then the rest of the cheese.
• Brush the cut side of the top rolls with a bit of melted butter, then place them on the stack.
• Mix the remaining melted butter with Worcestershire, yellow mustard, onion powder, garlic powder, poppy seeds, and a pinch of pepper. Brush all over the tops.
• Cover the pan loosely with foil. Bake 12 minutes until the cheese is melty. Remove the foil, bake another 5 to 7 minutes so the tops get toasty and fragrant.
• Let rest 3 minutes, then slice along the seams and serve warm.

Want another easy slider idea for your menu? Check out these tangy-sweet crockpot cranberry BBQ turkey sliders that practically make themselves.

Pro tip: if your pastrami is piled thick, warm it in a skillet for 2 to 3 minutes before layering. It gives you steamy deli vibes and keeps the rolls from getting soggy.

Tips for Success

I’ve made these Easy Pastrami Sliders more times than I can count, and a few small moves always make them better.

Quick Fixes

• Keep rolls soft: Brush with butter but do not soak them. A light coat keeps the tops glossy without turning greasy.
• Cheese as a barrier: Place a cheese layer on the bottom and on top of the meat. It keeps moisture where it belongs.
• Use thin pastrami: Thin slices fold easily and heat quickly, so your sliders melt beautifully.
• Balance the mustard: Dijon brings tang, mayo adds creaminess, and a touch of yellow mustard in the butter topping boosts aroma.
• Cover, then uncover: Foil first for melty cheese, then remove to crisp the tops.

If you’re building a cozy dinner spread around these, a warm bowl of this soothing crockpot lasagna soup makes the table feel complete without any stress.

Made these for game night and everyone stood around the pan waiting for the next batch. The pickles and mustard combo is perfect and the buns stayed soft. Totally adding this to our regular rotation.

For a protein-packed side that cooks fast while the sliders bake, these bacon wrapped air fryer chicken breasts are a winner, especially if you’ve got hungry teens hovering.

Variations to Recipe

Once you’ve got the base method down, play a little. This is where Easy Pastrami Sliders can take on your favorite deli flavors.

Cheese, Bread, and Sauce Swaps

Cheese: Swiss is classic and melty. Provolone is mild and stretchy. Pepper jack brings gentle heat. Or go half Swiss, half sharp white cheddar for more bite.

Bread: Sweet Hawaiian rolls are soft and slightly sweet, great with salty meat. Pretzel buns add chew and a savory note. Brioche skews rich and buttery. If you use denser rolls, add a touch more butter topping.

Sauces: Try Russian dressing for a Reuben vibe. Add a spoon of horseradish cream for heat. Swap pickles for sauerkraut if you love tang. If you like smoky notes, brush a teaspoon of BBQ sauce under the top buns before baking.

Meat twist: Mix in a few slices of corned beef or roast beef with the pastrami for a deli combo. Or for a lighter weeknight, save this slider idea and try a simple bake like my go to tuna casserole pasta bake.

When to Serve Up Pastrami Sliders

These shine when you want food people can grab fast, eat with one hand, and still feel like they got a real meal. Think game days, tailgates, movie nights, birthday spreads, or casual work potlucks. I also make them on Friday nights when we do snacks-for-dinner and board games.

If your crowd has a sweet tooth, finish strong with a warm fruit dessert like this simple blackberry cobbler. That sweet-tart finish with coffee or a little vanilla ice cream is hard to beat.

Hosting tip: bake two pans back to back. Keep the first loosely covered with foil so it stays warm while the second finishes. People love seconds with these Easy Pastrami Sliders, so plan for it.

Storing Sliders

Leftovers do not happen often, but if they do, here’s how to keep them tasty.

Reheat Without Soggy Buns

Let sliders cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, wrap a few in foil and warm in a 325°F oven for about 10 to 12 minutes. The foil traps steam so the cheese remelts, but the buns will still have a soft bite.

A quick toaster oven trick also works. Place the bottom halves cut side down on the tray, heat 4 minutes, then add the tops in the final 2 minutes so they do not over-crisp. Microwaves are ok in a pinch, but I like to microwave for 20 to 30 seconds, then finish in a skillet over low heat to bring back some texture.

Freezing is doable if you keep the sauce light. Wrap individually, freeze up to 1 month, then thaw overnight and reheat in foil. For fresh dinner inspiration on the nights you do not want to cook from scratch, I lean on easy mains like this quick air fryer turkey meatloaf, which pairs nicely with a simple salad.

Common Questions

Can I make these ahead?
Yes. Assemble the sliders up to 6 hours in advance, cover tightly, and refrigerate. Add the butter topping right before baking so the rolls do not get soggy.

What cheese melts best for pastrami sliders?
Swiss, provolone, and Monterey jack melt smoothly. Swiss gives that classic deli flavor. If you want more punch, mix Swiss and sharp cheddar.

How do I keep the bottoms from getting soggy?
Cheese barrier on the bottom, pickles drained, and do not overload sauces. A quick preheat of the meat helps too.

Can I scale this recipe for a crowd?
Absolutely. Use two sheets of rolls on a large baking sheet, double the filling and butter topping, bake covered, then uncovered. Add 2 to 3 extra minutes if the pan is packed.

What sides work best?
Think simple. Potato chips, crunchy coleslaw, a pickle tray, or a leafy salad. If you want a hearty side, this ground beef and potatoes casserole feeds a crowd without fuss.

Ready to Toast, Slice, and Share

If you’ve been craving that deli flavor without standing over a stove, these Easy Pastrami Sliders are your new go to. The combo of soft rolls, melty cheese, tangy mustard, and warm pastrami is everything, and the whole pan is ready in about 20 minutes. If you want to keep reading and compare methods, I like the tips in Hot Pastrami Sliders – Onion Rings & Things and the flavor ideas in Hot Pastrami Sliders | The Recipe Critic. Grab your rolls, heat the oven, and make it happen tonight. You’ve got this, and your kitchen is going to smell amazing.