We've made sliders half a dozen ways to land on our top secrets for delicious flavor without soggy buns! These Pastrami Sliders start with Swiss cheese layered right on the Hawaiian rolls (secret #1), followed by piles of deli meat and a buttery sauce brushed on instead of poured (secret #2). They bake up golden on the outside, melty on the inside, and get finished with our favorite honey mustard coleslaw right before serving (secret #3).
Whether a part of your Game Day Recipes or a simple weeknight dinner, these will be ready to serve in under 30 minutes!
Cooking for our extended family every Sunday during football season has become a weekly tradition around here... which means we have a lot of practice figuring out what recipes please a crowd!
Sliders are your friend when you're serving a group. For these ones, we pulled our favorite techniques from our Hot Honey Sliders (these are the BEST) and adapted them to heat pastrami instead of chicken.
P.S. These Italian Sliders are the most popular ones we make!
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Why this recipe made the cut
I am just not a fan of soggy sliders. We made these several different ways to find our favorite way to get the most yummy sandwich with no sog. Here's why we love this one:
- Plenty of flavor, soft buns, and crispy edges... absolutely no soggy buns.
- It's such a simple recipe that can be done in under 30 minutes, start to finish.
- You can use these as an appetizer for potlucks, sports watch parties, or an easy weeknight dinner.
- Honestly the leftovers reheat pretty well! Not common for many sliders, but these ones really do.
Ingredients for pastrami sliders
Here are a few tips that will help you choose the best ingredients for success. For full quantities, please see the recipe card below.
- Butter: I always cook with salted butter, but you can use unsalted as well. Just add an extra pinch of salt for more flavor.
- Worcestershire sauce: A little goes a long way here, but the flavor impact is worth it. I don't suggest skipping or substituting this.
- Poppy seeds: These are a classic slider topping, but can be omitted if desired.
- Dried parsley: You can substitute with fresh minced parsley if needed.
- Garlic powder: Regular or finely ground powder work great. I don't love the texture of granulated garlic for this recipe.
- Hawaiian rolls: You will want a 24 pack. The fresher, the yummier!
- Swiss cheese: It is by far the easiest to buy it pre-sliced in a pack of 12 slices or more.
- Pastrami: The key is to get one that is thinly sliced. Many of my local stores don't carry pre-packaged containers on a regular basis, so I often get it from the deli counter.
- Coleslaw: I usually buy the shredded colselaw mix that has green and purple cabbage and carrots. Alternatively, you can buy a head of cabbage and very thinly slice it yourself.
- Honey mustard dressing: We make this homemade Hot Honey Mustard Dressing and it really is worth it! But if you want to keep it simpler, grab your favorite honey mustard dressing from the store.
Helpful kitchen tools
How to make hot pastrami sliders
First, preheat the oven to 350°F. Then lightly spray a 9x13 glass or white ceramic baking pan with nonstick baking spray - it's important to spray lightly to avoid extra moisture on the rolls.
Next, remove the rolls from the bag in one large piece (don't pull them apart). Using a long serrated knife, cut the rolls in half, being careful to keep them all intact. Place the bottom set of buns into the prepared pan. You might have to press them in gently to make them fit.
Layer the cheese on the rolls, allowing it to overlap and completely cover the bread. This is going to provide a seal and prevent the bottom buns from getting soggy.
Next, layer on the pastrami, making sure it is in an even layer.
Now you can add the top buns back on. In a small bowl, stir together the topping ingredients. Then use a pastry or silicone brush to spread the butter mixture evenly on the rolls.
Pop them in the oven and bake for 15-20 minutes, until the cheese is melty, the meat is warmed through, and the buns are golden brown and toasted.
While they bake, mix the hot honey mustard sauce together in a small bowl (if you are making it homemade). Pour the dressing over the coleslaw and toss until well combined.
When the sliders are finished baking, remove the top rolls carefully and layer on the coleslaw.
Replace the tops, then use a sharp knife to slice them. I like to use this little serrated knife to get me started, then I come back with a long knife cut all the way through.
Serve them immediately for best results.
Variations
You can mix these up in several ways!
- Bread: Use your favorite slider bun. I will note that this recipe was made to fit a 24 pack of Hawaiian rolls, so using a different bun will change how it fits in the pan. Additionally, in my experience regular slider buns get soggier more easily.
- Cheese: Use provolone, pepper jack, havarti, or even a smoked cheddar.
- Dressing: You can substitute with store-bought honey mustard dressing, or use your favorite thousand island or Russian dressing.
- Toppings: Layer on some regular or spicy pickles slices, raw onion slices, or fresh tomato slices.
What to serve with Hawaiian roll sliders
To make it a meal, try adding any of these sides.
- Hot Honey Pasta Salad
- Fruit Salad with Honey Lime Dressing
- Potato salad
- Chips or french fries
- Pickles
Pastrami sliders also pair well with these other appetizers for a great Game Day menu!
Storage and reheating instructions
Storage: These leftovers will store well in an airtight container in the fridge for 3-4 days. The bottoms may get a little soft, but they actually hold up well in my experience.
Reheating: I reheat these for about 30-45 seconds in the microwave, then pop them into my convection oven at 375 for 3-4 minutes, or until they are golden and crispy again. You could also try broiling them if you don't have a convection oven. Either way, watch them closely so they don't burn.
FAQs
Sliders are always best made and served fresh. However, you can prep some elements of this ahead. You can slice the bread and then wrap it back in the plastic for 1-2 days (wrap it very tightly or it will dry out). You can also make the topping and store it in the fridge for 3-4 days, and you can make the dressing and store it in the fridge for 10-12 days. Then just assemble and bake as directed.
If you are serving these as an appetizer, then 1-2 per person should be plenty. If you are serving them for dinner, I suggest 3-4 per person.
The meat provides the most flavor, so you want to get one that you like! I look for one that is well seasoned and thinly sliced. Some of my favorites have been from the deli counter!
Tips & tricks
- Spray the pan lightly with non-stick spray. Too much oil = too much moisture = soggy rolls.
- Make sure the cheese completely covers the bottom layer of bread. The cheese acts as a barrier between the rolls and the moisture from the pastrami, so you don't want any gaps.
- Don't skimp on the dressing - it really is what takes it up a notch.
More recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Easy Slider Recipe with Pastrami
Equipment
Ingredients
Sliders
- 24 pack Hawaiian rolls
- 12 slices swiss cheese
- 1 lb thinly sliced pastrami
- 4 cups shredded coleslaw
- ½ cup hot honey mustard dressing *see the notes for a link to a homemade recipe, or buy your favorite brand and add some cayenne for a little spice
Topping
- 4 tablespoon butter melted
- 2 teaspoon worcestershire
- 1 teaspoon poppy seeds
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Then lightly spray a 9x13 glass or ceramic baking pan with nonstick baking spray.
- Remove the Hawaiian rolls from the bag in one large piece (don't pull them apart). Using a long serrated knife, cut the rolls in half, being careful to keep them all intact. Place the bottom set of buns into the prepared pan. You might have to press them in gently to make them fit.24 pack Hawaiian rolls
- Layer the cheese on the rolls, allowing it to overlap and completely cover the bread. Layer the pastrami on top of the cheese in an even layer. Then place the top rolls back on top.12 slices swiss cheese, 1 lb thinly sliced pastrami
- In a small bowl, combine the topping ingredients together. Brush the rolls evenly with the topping. Then bake for 15-20 minutes, until the cheese is melty, the meat is warmed through, and the buns are toasted.4 tablespoon butter, 2 teaspoon worcestershire, 1 teaspoon poppy seeds, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ¼ teaspoon kosher salt
- While they bake, pour the dressing over the coleslaw and toss until well combined. When the sliders are finished baking, remove the top rolls carefully and layer on the coleslaw. Replace the tops, then use a sharp knife to slice. Serve immediately.4 cups shredded coleslaw, ½ cup hot honey mustard dressing
Notes
- Spray the pan lightly with non-stick spray. Too much oil = too much moisture = soggy rolls.
- Make sure the cheese completely covers the bottom layer of bread. The cheese acts as a barrier between the rolls and the moisture from the pastrami, so you don't want any gaps.
- Don't skimp on the dressing - it really is what takes it up a notch.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
These sliders are perfect for super bowl or game day!