It’s hard to believe summer is nearly a fait accompli, and soon we’ll be counting the days until winter break. Getting meals on the table in short order can be a challenge, so this week #SundaySupper has culled an assortment of quick and easy meals to get you off on the right foot. Tammi over at Momma’s Meals and Gwen from Simply Healthy Family are hosting this week’s event, and my contribution to the table is a platter of these super tasty hot pastrami sliders.
Rah rah ree, kick ’em in the knee! Rah rah rass, kick ’em in the other knee! On a cold summer’s day in SF, after a long practice, we must look like the sorriest bunch of cheerleaders anyone has ever seen!
Now that we’re in the spirit … Did you know pastrami found its way to us via Romania, where it was a popular wind-dried meat? (Oxford Companion to Food 1999.) The process has evolved over the years, and now it’s typically brined in a spiced mixture, then smoked or steamed. Thanks to the modern deli, though, all that hard work is already done for us!
The idea for these hot pastrami sliders started when my buddy Nicole over at Daily Dish Recipes whipped up some Saucy Roast Beef and Swiss Sliders. After I made these, the wheels began to turn… the possibilities seemed endless! I then noticed a ham and cheese version all over the place. Soon I could think of nothing but these hot pastrami sliders.
Note, I used King’s Hawaiian Savory Butter rolls; however, feel free to experiment with other rolls–I picked these because they’re just the right size, and conveniently, one package makes one recipe. Prepare the sandwiches right in your baking pan, slather the buttery sauce on top, sprinkle with a generous amount of caraway seeds, and your hot pastrami sliders will be ready in a New York minute. Just serve them with some Russian dressing for dipping and a heaping pile of these refrigerator pickles.
There’s not much too this. Assemble the sandwiches on a baking pan, slather the buttery sauce on top, then sprinkle with caraway seeds.
About 20 minutes later, you’ll have cheesy, pastrami perfection.
Figure two per person, or more.
Here’s the printer-friendly version:
- 1 pkg (12 count) King's Hawaiian Savory Butter Rolls
- 12 slices pastrami
- 6 slices smoked provolone or baby Swiss cheese, cut in half
- ¼ cup butter, melted
- 2 tsp Dijon mustard
- 2 tsp onion powder
- 1 tsp Worcestershire sauce
- 1-2 tbsp caraway seeds
- Preheat oven to 350F.
- Cut rolls in half, and arrange the bottoms on a baking dish. Fold the pastrami slices to fit the roll, and place on the bottom of each roll. Top that with a half slice of cheese, folded over, then replace the top to each roll.
- Whisk together the sauce ingredients in a small bowl, then brush over each slider until all the sauce is gone. Generously sprinkle the tops with the caraway seeds.
- Cover tightly with foil, and bake for about 15 minutes (or until the cheese is melted). Remove foil, then return to the oven for another 5 minutes or until the rolls start to crisp.
Look at all the other wonderful options our group has for you today!
Back to School Beginnings
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Jane’s Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Soni’s Food
- Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
- Steak & Cheese Pockets from Momma’s Meals
- Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
Back to School Super Snacks
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
- Beef and Veggie Sliders from Grumpy’s Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
- Frushi (Fruit Sushi) from Mama Bee Does
Back to School Sweets and Treats
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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