These pastrami sliders pile savory, peppery deli meat, melted Swiss, and tangy mustard slaw onto soft rolls for an easy, satisfying meal. Baked together in one pan, they’re simple to serve for game day, casual dinners, or a party, with buttery tops and warm, gooey centers.
Ingredients
- 12 connected slider rolls, about 12 ounces total
- 1 pound sliced pastrami
- 8 ounces sliced Swiss cheese, about 8 slices
- 2 tablespoons unsalted butter, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 cup finely shredded green cabbage
- 2 tablespoons dill pickle relish, drained
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon melted unsalted butter, for the tops
- 1 teaspoon poppy seeds (optional)
Instructions
- Heat the oven and prepare the slaw. Heat the oven to 350°F (175°C). In a small bowl, stir together the cabbage, pickle relish, vinegar, and honey. Set aside for 5 minutes, then drain off any liquid that has collected. Keeping the slaw fairly dry helps prevent soggy rolls.
- Cut the rolls. Without separating the rolls, use a serrated knife to slice the whole slab horizontally. Set the tops aside and place the bottom slab, cut side up, in a 9-by-13-inch baking dish or on a rimmed baking sheet. If your rolls are larger or smaller, use a snug-fitting pan that holds them in a single layer.
- Make the mustard spread. Mix the softened butter, Dijon mustard, and mayonnaise in a small bowl until smooth. Spread it evenly over the cut side of the bottom rolls. This adds flavor and gives the filling a barrier against moisture.
- Layer the filling. Arrange half of the Swiss cheese over the rolls. Divide the pastrami into loose folds and layer it evenly over the cheese; avoid pressing it into a dense pile. Scatter the drained slaw over the pastrami, then finish with the remaining Swiss. Set the roll tops in place.
- Butter and cover. Brush the melted butter over the tops of the rolls and sprinkle with poppy seeds if using. Cover the pan loosely with foil, tenting it so the foil does not stick to the rolls.
- Bake until hot and melted. Bake covered for 15 minutes. Remove the foil and bake for another 5 to 8 minutes, until the tops are lightly golden and the cheese has melted. If the pastrami is cold from the refrigerator, check that the center of the filling reaches 165°F (74°C), particularly when serving anyone at higher risk from foodborne illness. Use an instant-read thermometer inserted into the center of a slider, avoiding the pan.
- Rest and serve. Let the sliders stand for 3 to 5 minutes so the cheese settles and the rolls are easier to cut. Slice along the roll seams and serve warm.
Tips
- Keep wet ingredients controlled. Drain the relish and slaw well, and don’t add extra dressing inside the sandwiches. Excess moisture can make the bottoms gummy.
- Use a light hand with salt. Pastrami, Swiss, and pickles are already salty. Taste the slaw before adding any salt, and choose unsalted butter for better control.
- Warm the meat safely. The baking time is a guide, not a guarantee: pan material, roll size, and how cold the filling starts all matter. Check the center if the filling needs reheating, and don’t leave cooked sliders at room temperature longer than 2 hours (1 hour when the temperature is above 90°F/32°C).
- For make-ahead prep, keep components separate. Mix the slaw and mustard spread up to a day ahead and refrigerate them, but assemble just before baking. This protects the rolls from soaking up liquid.
Serving Suggestions
Serve the sliders hot with extra Dijon or deli mustard at the table. They pair well with crisp dill pickles, kettle-cooked potato chips, a green salad, coleslaw, or oven fries. For a party, cut the slab into individual sliders and arrange them on a warm platter; keep a small bowl nearby for napkins, since the melted cheese and mustard can be messy.
Variations
For a more classic deli-style slider, replace the cabbage mixture with drained sauerkraut; use about ¾ cup and pat it dry before layering. For a sweeter contrast, swap Dijon for whole-grain mustard and add thinly sliced onion. Provolone or mild cheddar can stand in for Swiss, though the flavor will be different. Prefer a simpler sandwich? Leave out the slaw and offer it on the side. You can also use seeded or plain dinner rolls, as long as they fit together in the baking dish.
Storage and Reheating
Refrigerate leftover sliders within 2 hours of baking, in a shallow airtight container or wrapped tightly, for up to 3 to 4 days at 40°F (4°C) or colder. The rolls will soften as they sit, especially where they touch the slaw. For the best texture, reheat only the portions you plan to eat.
To reheat, place sliders in an oven-safe dish, cover loosely with foil, and warm at 325°F (165°C) for about 10 to 15 minutes, until the centers reach 165°F (74°C). Uncover for the final 2 to 3 minutes if you’d like the tops less soft. An air fryer can reheat individual sliders at 300°F (150°C) for roughly 4 to 6 minutes; check early so the bread doesn’t dry out. Avoid reheating repeatedly, and discard leftovers that have been left out beyond the safe room-temperature window.
Frequently Asked Questions
Can I assemble pastrami sliders ahead of time?
It’s best to prepare the parts ahead, then assemble shortly before baking. If assembled in advance, moisture from the slaw and pastrami can soften the rolls. Keep prepared ingredients covered in the refrigerator and bake promptly after assembly.
Do I need to cook pastrami before putting it in the sliders?
No. Deli pastrami is ready to eat, so it doesn’t need separate cooking. The oven warms it along with the rolls and melts the cheese. If reheating the assembled filling, bring its center to 165°F (74°C).
Can I make these without cabbage?
Yes. Omit the slaw for a straightforward pastrami-and-cheese slider, or replace it with well-drained sauerkraut. You can also serve crunchy cabbage or pickles on the side rather than inside the rolls.
What cheese goes best with pastrami?
Swiss is a familiar deli pairing: it melts smoothly and has a mild, slightly nutty flavor. Provolone and mild cheddar also work. Avoid very thick slices, which may take longer to melt evenly.
How do I keep the bottoms from getting soggy?
Drain the relish and slaw thoroughly, don’t overdo the sauce, and bake the sliders soon after assembling. A layer of cheese beneath the pastrami also helps shield the bottom rolls from some of the filling’s moisture.
Can I freeze leftover sliders?
Freezing is possible, but thawed rolls and slaw tend to become soft. For better results, freeze the cooked sliders without the slaw, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator, reheat to 165°F (74°C), and add fresh slaw before serving.