Pastrami & Swiss Football Sandwiches

By DreiFromBK

To make these addicting meat and cheese sliders, we take soft, squishy dinner rolls, smear them with bracing yellow mustard, and stuff them with peppery pastrami, briny sauerkraut, and Swiss cheese. Football Sandwiches are typically then brushed with a sauce that uses a whopping 12 tablespoons of butter as the base. We cut the fat down to 4 tablespoons and pumped up the flavor with finely chopped onion, Worcestershire sauce, garlic powder, and plenty of poppy seeds. Letting the sandwiches sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft inside, and loaded with oozing, melted cheese.

Ingredients

• 12 square soft white dinner rolls
• 6 tablespoons yellow mustard
• 36 deli peppered pastrami brisket, thin slices (8 ounces)
• 1 pound sauerkraut, drained and squeezed dry
• 12 deli Swiss cheese, thin slices (8 ounces)
• Pepper, to taste
• 4 tablespoons unsalted butter
• 2 tablespoons onion, finely chopped
• 1 tablespoon poppy seeds
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from cookscountry.com

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350°F.

Slice rolls in half horizontally. Spread 4 tablespoons mustard on cut sides of roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in 13 X 9-inch baking dish. Fold pastrami slices in thirds; place 3 slices on each roll bottom. Divide sauerkraut among sandwiches. Fold Swiss in thirds, then once in half, and place over sauerkraut. Season with pepper and cap with roll tops.

Combine butter, onion, and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.

Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce.

Bake for 20 minutes. Uncover and continue to bake until cheese is melted around edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.