Easy Slider Recipe with Pastrami

Hawaiian roll pastrami sliders gathered on a white serving platter.

5 from 1 vote

Easy Slider Recipe with Pastrami

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).

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner

Cuisine: Asian

Servings:

Calories: 86kcal

Author: Misty

Equipment

9x13 baking pan

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

*This homemade Honey Mustard Dressing makes about ½ cup and is great on these sliders!

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.

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.

Nutrition