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Easy Pastrami Sliders

Easy Pastrami Sliders are fun, flavorful, and fast mini sandwiches perfect for busy nights or game day snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Course: Party Food, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the sliders
  • 12 count 1 package of Hawaiian sweet rolls or slider buns
  • 0.75-1 pound deli pastrami, thinly sliced
  • 8-10 slices Swiss cheese or provolone
  • 8-10 pieces dill pickle chips or finely chopped pickles
  • 2-3 tablespoons Dijon mustard or spicy brown mustard
  • 2 tablespoons mayonnaise, optional for creamy balance
  • 4 tablespoons butter, melted
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon yellow mustard or stone ground
  • 1 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 1 teaspoon poppy seeds or sesame seeds, optional
  • Freshly ground black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a sheet pan with foil for easy cleanup.
  2. Slice the entire sheet of rolls horizontally so you have a big top and bottom. Place the bottoms on the pan.
  3. 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, and then the rest of the cheese.
  4. Brush the cut side of the top rolls with a bit of melted butter, then place them on the stack.
  5. 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.
Baking
  1. Cover the pan loosely with foil. Bake for 12 minutes until the cheese is melty.
  2. Remove the foil and bake for another 5 to 7 minutes so the tops get toasty and fragrant.
  3. Let rest for 3 minutes, then slice along the seams and serve warm.

Notes

If your pastrami is piled thick, warm it in a skillet for 2 to 3 minutes before layering. Keep rolls soft by brushing with butter but do not soak them. Place cheese as a barrier on top and bottom of the meat to keep moisture in.