These sliders bring all the deli vibes in a mini size! Soft slider buns layered with juicy pastrami, melty Swiss cheese, tangy pickles, and a mustard-butter glaze. Baked until golden, gooey, and irresistible, they’re perfect for game-day snacks, party platters, or an elevated take on classic comfort food.
[cooked-sharing]
Yields12 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
12 sliders
12slider buns or Hawaiian rolls
1lbpastrami slices
6slices Swiss cheese, cut in half
12dill pickle slices (rounds or spears, depending on preference)
3tbspDijon mustard
2tbspmayonnaise (optional, for creaminess)
3tbspunsalted butter, melted
1tsponion powder
1tspgarlic powder
1tsppoppy seeds (optional, for topping)
Salt & black pepper, to taste
Prepare the Sliders
1
Preheat oven to 350°F (175°C).
Without separating the buns, slice the slider rolls horizontally in half (like one big sandwich).
Place the bottom half in the baking dish.
Layer the Filling
2
Spread Dijon mustard (and mayo if using) over the bottom half.
Layer pastrami slices evenly across.
Top with Swiss cheese slices.
Add one pickle slice per bun.
Place the top half of the buns over the filling.
Make the Mustard-Butter Glaze
3
In a small bowl, mix melted butter, onion powder, garlic powder, and a pinch of salt and pepper.
Brush generously over the tops of the buns.
Sprinkle with poppy seeds if desired.
Bake the Sliders
4
Cover baking dish loosely with foil and bake for 15 minutes until the cheese is melty.
Remove foil and bake an additional 5 minutes until tops are golden brown.
Serve
5
Let cool for 2–3 minutes.
Slice along bun lines into individual sliders.
Serve warm with extra pickles and mustard on the side.
Tips & Variations
6
Spicy kick: Add pickled jalapeños or a smear of spicy brown mustard.
Sweet-savory version: Use Hawaiian rolls and swap Dijon for honey mustard.
Make-ahead: Assemble up to 1 day in advance, cover tightly with foil, and bake just before serving.
Meat swap: Works beautifully with corned beef or smoked turkey too!
Suggested Pairings
7
Drink: A crisp lager, dry Riesling, or cold iced tea.
Side: Pair with coleslaw, potato chips, or roasted potato wedges.
Occasion: Perfect for game-day spreads, casual dinners, or cocktail party buffets.
Ingredients
12 sliders
12slider buns or Hawaiian rolls
1lbpastrami slices
6slices Swiss cheese, cut in half
12dill pickle slices (rounds or spears, depending on preference)
3tbspDijon mustard
2tbspmayonnaise (optional, for creaminess)
3tbspunsalted butter, melted
1tsponion powder
1tspgarlic powder
1tsppoppy seeds (optional, for topping)
Salt & black pepper, to taste
Directions
Prepare the Sliders
1
Preheat oven to 350°F (175°C).
Without separating the buns, slice the slider rolls horizontally in half (like one big sandwich).
Place the bottom half in the baking dish.
Layer the Filling
2
Spread Dijon mustard (and mayo if using) over the bottom half.
Layer pastrami slices evenly across.
Top with Swiss cheese slices.
Add one pickle slice per bun.
Place the top half of the buns over the filling.
Make the Mustard-Butter Glaze
3
In a small bowl, mix melted butter, onion powder, garlic powder, and a pinch of salt and pepper.
Brush generously over the tops of the buns.
Sprinkle with poppy seeds if desired.
Bake the Sliders
4
Cover baking dish loosely with foil and bake for 15 minutes until the cheese is melty.
Remove foil and bake an additional 5 minutes until tops are golden brown.
Serve
5
Let cool for 2–3 minutes.
Slice along bun lines into individual sliders.
Serve warm with extra pickles and mustard on the side.
Tips & Variations
6
Spicy kick: Add pickled jalapeños or a smear of spicy brown mustard.
Sweet-savory version: Use Hawaiian rolls and swap Dijon for honey mustard.
Make-ahead: Assemble up to 1 day in advance, cover tightly with foil, and bake just before serving.
Meat swap: Works beautifully with corned beef or smoked turkey too!
Suggested Pairings
7
Drink: A crisp lager, dry Riesling, or cold iced tea.
Side: Pair with coleslaw, potato chips, or roasted potato wedges.
Occasion: Perfect for game-day spreads, casual dinners, or cocktail party buffets.
