Corned Beef & Pastrami Mini Sammies

Sheet pan meals are one of my favorites for many reasons, they’re quick & easy & clean up is usually minimal! I wanted to make a recipe that was inspired by St. Patty’s Day where I use corned beef and I think I succeeded, however my husband wishes I would have used sauerkraut instead of lettuce, but if I’m being honest I don’t like sauerkraut.

In the future I’ll be sure to please him and make half of them with sauerkraut & half without! I love the aspect of using Hawaiian rolls in this recipe the sweetness of the rolls helps balance out all of the saltiness from the deli meat. It really is the perfect balance of sweet & salty!

In typical Tasha fashion I was in a hurry & forgot to take a cast of characters photo, it happens! Let’s take a moment to admire this buttery sauce soaking into these rolls before I pop them in the oven.

Brown food is good! Toasty & delicious!

What a delicious bite of food!

Corned Beef & Pastrami Mini Sammies
Pin
Print

Corned Beef & Pastrami Mini Sammies

Recipe by Rural RootsCourse: Meat, Recipes
Servings

12

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

50

minutes

This dish is not only an easy sheet pan meal, but it’s savory & sweet!

Ingredients

  • 12 Hawaiian Rolls

  • 6 TBSP yellow mustard

  • 12 slices deli pastrami

  • 12 slices deli corned beef

  • 1 cup shredded lettuce

  • 12 slices deli Swiss cheese

  • pepper

  • 4 TBSP unsalted butter

  • 2 TBSP finely chopped onion

  • 1 TBSP poppy seeds

  • 2 TBSP Worcestershire sauce

  • 1 tsp garlic powder

  • 1/2 banana peppers

  • sprinkle of red wine vinegar

Directions

  • Adjust oven rack to middle position & heat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 TBSP on mustard on cut sides top & bottom. Arrange rolls on a sheet pan. Fold deli slices of pastrami & corned beef on bottom sides of rolls, fold slices in half. . Place Swiss cheese on top of the meat slices, sprinkle lettuce on top of cheese, add banana peppers and sprinkle with pepper, red wine vinegar & cap with roll tops.
  • Combine butter, onion, and poppy seeds in a bowl. Microwave until butter is melted & onion is softened. Whisk in Worcestershire, garlic powder, and remaining 2 TBSP of mustard. Generously brush the tops & edges of rolls. Spoon excessive over tops of rolls.
  • Cover pan with foil & let sit for 10 minutes to absorb the sauce. Bake for 20 minutes, uncover & continue to bake until cheese is melted and edges & tops of rolls are slightly firm about 8 minutes. Let cool & serve.

Notes

  • Substitution: If you like sauerkraut feel free to sub it in for the lettuce.