Hot Pastrami Sliders (For the Crock Pot)

The aroma of pastrami simmering in dark beer is a scent that instantly transports me back to my childhood. Every year, my dad would make a giant batch of pastrami sandwiches for our annual family football gathering. The crockpot, bubbling away in the corner of the kitchen, was the undisputed MVP of the day. He’d pile the juicy, tender meat onto rye bread with a smear of mustard, and we’d devour them while cheering on our favorite team. These hot pastrami sliders are a miniaturized, even more convenient version of that beloved family tradition.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 5 minutes
• Servings: 8
• Yield: 8 sliders
• Dietary Type: Not specified

Ingredients

• 16 ounces thinly sliced lean deli pastrami
• 12 ounces Smithwick’s Irish Ale or other dark beer
• 10 1/2 ounces beef consommé
• 1 small onion, slivered
• 1 teaspoon ground mustard
• 4 ounces thinly sliced baby swiss cheese
• 8 small dinner rolls or rye rolls, split
• Coarse ground mustard, as needed
• 1 deli barrel-style pickle, thinly sliced

Equipment Needed

• Crock-Pot
• Toaster Oven or Oven

Instructions

1. In a regular-sized crockpot, whisk together the Smithwick’s Irish Ale (or other dark beer), beef consommé, and ground mustard until well combined. This forms the flavorful braising liquid for the pastrami.
2. Add the slivered onion to the crockpot. The onion will soften and infuse its flavor into the pastrami as it cooks.
3. Now, gently place the thinly sliced deli pastrami into the crockpot, ensuring it is mostly submerged in the liquid. You may need to separate the slices slightly to allow the liquid to penetrate.
4. Cover the crockpot and cook on HIGH for 3 hours. This slow cooking process will tenderize the pastrami and allow it to absorb the flavors of the beer, consommé, and mustard.
5. After 3 hours, carefully drain the pastrami, reserving the flavorful cooking liquid. This liquid will serve as a delicious au jus for dipping.
6. To assemble the sliders, split the dinner rolls or rye rolls.
7. Pile the drained pastrami onto the bottom halves of the rolls.
8. Top the pastrami with thinly sliced baby swiss cheese.
9. Spread coarse ground mustard on the top halves of the rolls.
10. Place the assembled sliders in a toaster oven or a moderate oven (about 350°F or 175°C) to crisp up the rolls and melt the cheese slightly, if desired. This step adds a delightful textural contrast to the sliders.
11. Garnish each slider with thinly sliced deli barrel-style pickle.
12. Serve the hot pastrami sliders immediately, along with a cup of the reserved cooking liquid for dipping.

Expert Tips & Tricks

• For an even richer flavor, consider using a stout or porter instead of a lighter dark beer.
• If you don’t have beef consommé, beef broth can be used as a substitute, but the flavor will be slightly less intense. You may want to add a bouillon cube for extra depth.
• Don’t overcrowd the crockpot; if you’re making a large batch, it’s better to use two crockpots or cook in batches.
• To prevent the rolls from becoming soggy, lightly toast them before adding the pastrami and cheese.
• If you want a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the braising liquid.
• For make-ahead prep, the pastrami can be cooked in the crockpot a day in advance and stored in the refrigerator. Reheat gently before assembling the sliders.
• If the cooking liquid is too thin, simmer it in a saucepan after draining the pastrami to reduce it to a thicker consistency.
• Consider adding a tablespoon of brown sugar to the cooking liquid for a touch of sweetness.
• For a different cheese option, try using provolone or a sharp cheddar.

Serving & Storage Suggestions

Serve these hot pastrami sliders immediately while the pastrami is warm and the cheese is melted. They are perfect for game day parties, casual gatherings, or a quick weeknight meal. Arrange the sliders on a platter and serve with small cups of the reserved cooking liquid for dipping.

Leftover pastrami can be stored in an airtight container in the refrigerator for up to 3-4 days. The reserved cooking liquid can also be stored separately in the refrigerator. To reheat, gently warm the pastrami in a skillet or microwave, then assemble the sliders as directed. While assembled sliders are best enjoyed fresh, they can be stored in the refrigerator for up to 24 hours, but the rolls may become slightly soggy. Reheat in a toaster oven or oven to crisp them up. Freezing is not recommended as it can affect the texture of the pastrami and the rolls.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	664.3 kcal	N/A
Calories from Fat	N/A	26%
Total Fat	19.5 g	30%
Saturated Fat	8.8 g	43%
Cholesterol	102.3 mg	34%
Sodium	2298.2 mg	95%
Total Carbohydrate	67.8 g	22%
Dietary Fiber	3.2 g	12%
Sugars	3.5 g	N/A
Protein	46 g	92%

Variations & Substitutions

• Spicy Pastrami Sliders: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the crockpot.
• Honey Mustard Sliders: Use honey mustard instead of coarse ground mustard for a sweeter flavor profile.
• Coleslaw Topping: Top the sliders with a spoonful of creamy coleslaw for added crunch and flavor.
• Jalapeño Swiss: Use jalapeño swiss cheese for a spicy kick.
• Pretzel Rolls: Substitute pretzel rolls for dinner or rye rolls.
• Gluten-Free Option: Use gluten-free rolls to accommodate dietary restrictions.
• Vegetarian Option: While this recipe is centered around pastrami, consider using thick-cut, marinated portobello mushrooms for a vegetarian slider, using the same braising liquid for flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of beer?
A: Yes, while Smithwick’s Irish Ale is recommended, any dark beer like a stout or porter will work well. Just avoid beers that are too hoppy, as they can impart a bitter flavor.

Q: Can I cook this on low instead of high?
A: Yes, you can cook it on low for 6-8 hours. Just make sure the pastrami is tender and easily pulls apart with a fork.

Q: Can I add other vegetables to the crockpot?
A: Certainly! Carrots, celery, or even some bell peppers would add more depth of flavor to the dish. Add them at the same time as the onions.

Q: How can I prevent the rolls from getting soggy?
A: Lightly toasting the rolls before adding the pastrami and cheese will help prevent them from becoming soggy. You can also brush the inside of the rolls with a little melted butter or olive oil.

Q: Can I use a different cut of meat?
A: While pastrami is the star of this recipe, you could experiment with other deli meats like corned beef or even smoked turkey. Just adjust the cooking time as needed to ensure the meat is tender.

Final Thoughts

These Hot Pastrami Sliders are a guaranteed crowd-pleaser, perfect for any occasion that calls for delicious, comforting food. The simplicity of the crockpot preparation makes this recipe ideal for busy weeknights or for feeding a hungry crowd. Don’t be afraid to experiment with variations to suit your own taste preferences. I encourage you to try this recipe and share your feedback, and perhaps pair it with a crisp, refreshing coleslaw and your favorite brew!