Pastrami and Swiss Football Sandwiches
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By Diane Unger
Appears in Cook's Country December/January 2015
Brushed with a butter sauce and baked, these hot sandwiches are a game-day favorite.
WHY THIS RECIPE WORKS
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 br...