Juicy slices of pastrami layered on soft slider buns with tangy pickled cabbage slaw and zesty mustard aioli. These bold, flavorful bites are sure to disappear fast.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Sliders
8 slider buns (brioche or potato rolls)
10 oz pastrami slices, warmed (or cold if preferred)
8 slices Swiss cheese or Gruyère (optional)
For the Pickled Slaw
1 cup red cabbage, finely shredded
½ cup white cabbage, shredded
¼ small red onion, thinly sliced
2 tbsp apple cider vinegar
1 tsp sugar
½ tsp salt
racked black pepper, to taste
For the Mustard Aioli
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp whole grain mustard (optional)
1 tsp lemon juice
Pinch of salt
Optional Garnish
Dill pickles or gherkins, thinly sliced
Caraway seeds (lightly toasted)
Butter for toasting buns
Prepare the Pickled Slaw
1
In a bowl, combine:
Red & white cabbage
Red onion
Mix vinegar, sugar, and salt in a separate bowl until dissolved.
Pour over the cabbage and toss well.
Let sit for 15–20 minutes to lightly pickle. Drain before using.
Mix the Mustard Aioli
2
In a small bowl, whisk together:
Chill until ready to assemble.
Toast the Slider Buns
3
Optional: Lightly butter the cut sides of the buns and toast in a hot pan or under the broiler for 1–2 minutes until golden.
Assemble the Sliders
4
Spread mustard aioli on the bottom bun.
Add a generous pile of warm pastrami (folded or stacked).
Top with a scoop of drained pickled slaw.
Add a slice of Swiss cheese if using.
Top with bun and secure with a skewer or pick.
Serve
Variations
6
Swap pastrami for corned beef , turkey pastrami , or smoked tofu .
Add a smear of horseradish cream or Russian dressing .
Use mini pretzel buns for extra texture.
Pairing Suggestions
7
Wine: Zinfandel, Syrah, or chilled Lambrusco
Beer: Rye pale ale or smoked porter
NA: Iced hibiscus tea or sparkling apple cider
Ingredients For the Sliders
8 slider buns (brioche or potato rolls)
10 oz pastrami slices, warmed (or cold if preferred)
8 slices Swiss cheese or Gruyère (optional)
For the Pickled Slaw
1 cup red cabbage, finely shredded
½ cup white cabbage, shredded
¼ small red onion, thinly sliced
2 tbsp apple cider vinegar
1 tsp sugar
½ tsp salt
racked black pepper, to taste
For the Mustard Aioli
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp whole grain mustard (optional)
1 tsp lemon juice
Pinch of salt
Optional Garnish
Dill pickles or gherkins, thinly sliced
Caraway seeds (lightly toasted)
Butter for toasting buns
Directions Prepare the Pickled Slaw
1
In a bowl, combine:
Red & white cabbage
Red onion
Mix vinegar, sugar, and salt in a separate bowl until dissolved.
Pour over the cabbage and toss well.
Let sit for 15–20 minutes to lightly pickle. Drain before using.
Mix the Mustard Aioli
2
In a small bowl, whisk together:
Chill until ready to assemble.
Toast the Slider Buns
3
Optional: Lightly butter the cut sides of the buns and toast in a hot pan or under the broiler for 1–2 minutes until golden.
Assemble the Sliders
4
Spread mustard aioli on the bottom bun.
Add a generous pile of warm pastrami (folded or stacked).
Top with a scoop of drained pickled slaw.
Add a slice of Swiss cheese if using.
Top with bun and secure with a skewer or pick.
Serve
Variations
6
Swap pastrami for corned beef , turkey pastrami , or smoked tofu .
Add a smear of horseradish cream or Russian dressing .
Use mini pretzel buns for extra texture.
Pairing Suggestions
7
Wine: Zinfandel, Syrah, or chilled Lambrusco
Beer: Rye pale ale or smoked porter
NA: Iced hibiscus tea or sparkling apple cider
Pastrami Sliders with Pickled Slaw
