Recipe by Chavi Feldman

Pastrami-Kishka Sliders with Tangy Slaw

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Pastrami-Kishka Sliders with Tangy Slaw
Meat Meat
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Wheat
1 h
Diets

No Diets specified

This is kishka like you’ve never had it before. Savory, slightly crispy rounds packed with pastrami get brushed with a sticky maple Dijon glaze and tucked into pretzel slider buns with a crunchy, tangy slaw and pickled onions. It’s bold, balanced, and completely addictive. Yields 10 sliders

Ingredients

For Serving

  • 10 pretzel slider buns

  • pickled red onions, for serving

Pastrami Mixture

  • 1 small onion, diced

  • 1 tablespoon Gefen Olive Oil

  • 3 ounces (85 grams) pastrami, diced

  • salt, to taste

  • pepper, to taste

Kishka

  • 1 small carrot

  • 1 small onion

  • 1 stalk celery

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 1 teaspoon paprika

  • 3/8 teaspoon pepper

  • 1/4 cup oil

  • 1/2 cup water

  • 1 cup flour

  • 1 tablespoon matzah meal

Maple Dijon Glaze

  • 1 teaspoon garlic powder

Tangy Slaw

  • 14 ounces (400 grams) shredded coleslaw mix

  • 3 tablespoons rice vinegar

  • 2 tablespoons lemon juice

  • 1 and 1/2 tablespoons Gefen Olive Oil

  • 1 and 1/2 teaspoons honey

  • 1/2 teaspoon Haddar Dijon Mustard

  • 1/4–1/2 teaspoon kosher salt, to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

Directions

Prepare the Pastrami Mixture

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Sauté onion in olive oil until soft and lightly golden. Add the diced pastrami, sauté for a few more minutes until warmed through, and season lightly with salt and pepper. Remove from heat and allow to cool.

Prepare the Kishka

1.

Grate the carrot, onion, and celery in a food processor. Transfer to a bowl and mix well with the remaining ingredients until fully combined. Fold in the cooled pastrami mixture.

2.

Spray 10 3-inch (7 and 1/2-centimeter) round aluminum pans with cooking spray. Divide the kishka-pastrami mixture evenly among the pans. Lightly spray the tops. Bake for 20 minutes, then remove from oven and allow to cool.

Prepare the Maple Dijon Glaze

1.

Preheat grill and combine all the ingredients for the maple Dijon glaze in a small bowl.

Prepare the Slaw

1.

Whisk together rice vinegar, lemon juice, olive oil, honey, Dijon mustard, salt, and freshly ground black pepper. Toss with cabbage and let it sit briefly so it softens and absorbs the flavor.

To Assemble

1.

When ready to serve, baste kishka rounds with the glaze and grill for three to four minutes per side, brushing again with the glaze after flipping.

2.

Spread maple Dijon glaze on a pretzel slider bun. Add a grilled kishka round, drizzle with more sauce, top with a heaping spoonful of slaw, and finish with pickled red onions. Repeat with remaining slider buns. Serve warm.

Credits

Styling and Photography by Chay Berger
Food Prep by Shaindy Sturman

Recipe tags

chavi feldman kishka pastrami savory slaw sliders
Pastrami-Kishka Sliders with Tangy Slaw

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