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Pastrami Sliders with Pickled Slaw

Yields8 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

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.

Pastrami Sliders with Pickled Slaw

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
Prepare the Pickled Slaw
1

  1. In a bowl, combine:

    • Red & white cabbage

    • Red onion

  2. Mix vinegar, sugar, and salt in a separate bowl until dissolved.

  3. Pour over the cabbage and toss well.

  4. Let sit for 15–20 minutes to lightly pickle. Drain before using.

Mix the Mustard Aioli
2

  1. In a small bowl, whisk together:

    • Mayonnaise

    • Dijon mustard

    • Whole grain mustard (if using)

    • Lemon juice

    • Pinch of salt

  2. Chill until ready to assemble.

Toast the Slider Buns
3

  1. 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

  1. Spread mustard aioli on the bottom bun.

  2. Add a generous pile of warm pastrami (folded or stacked).

  3. Top with a scoop of drained pickled slaw.

  4. Add a slice of Swiss cheese if using.

  5. Top with bun and secure with a skewer or pick.

Serve
5

  • Serve warm or room temperature.

  • Garnish platter with extra slaw or pickles.

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

Nutrition Facts

8 servings

Serving size