Pastrami and Swiss Football Sandwiches
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 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.