Ingredients

The following ingredients have 24 Servings
  • 2 packages Aloha Rolls (12 in each pack, or Hawaiian style rolls)
  • 3 packages Columbus Pastrami (lunch meat Or use sliced corned beef)
  • 1 package Dubliner Irish Cheese (thinly sliced)
  • 1/4 cup pesto
  • 2 Tbsp. spicy brown mustard
  • 1/4 cup 4 Tbsp. butter
  • 1 Tbsp. poppy seeds
  • 1 Tbsp. brown sugar
  • Sauerkraut & coleslaw (optional, for serving)

Instruction

  • Preheat oven to broil.
  • Slice the rolls in half and line the bottom half on the bottom of a large baking (cookie) sheet. You want a pan that will hold 24 small rolls (or use 2 separate pans).
  • Top the bottom of the rolls with pastrami (or corned beef), and sliced cheese.
  • Broil the sliders (bottom) for 3-5 minutes until the cheese starts to melt; then remove from the oven.
  • Adjust the oven to 350 degrees.
  • Spread pesto on the inside of the top of the rolls. Place the tops of the rolls on the melted cheese/meat bottom sliders.
  • In a small bowl, melt the butter and add the mustard, poppy seeds, and brown sugar. Lightly whisk until mixed well.
  • Using a pastry brush, brush the butter topping over the top rolls.
  • Place back in the oven and bake for another 10 minutes, until the cheese has melted and the tops are lightly browned.
  • Serve warm with sauerkraut and coleslaw. Optional to serve with Guinness Potato Chips!