There is something mighty comforting about letting a slow cooker do the heavy lifting, especially on a busy day when supper still needs to taste like you fussed over it. These Italian-style pastrami sandwiches take humble sliced deli pastrami and turn it into a warm, tangy, juicy filling with just four ingredients, borrowing a little of that beloved pepperoncini-and-Italian-seasoning combination folks have long used in sandwich spreads and slow cooker beef. It is the kind of hearty, no-nonsense meal that feels right at home on a Midwestern table, with plenty of flavor and very little bother.
Serve these sandwiches on toasted hoagie rolls with provolone, and put out a bowl of kettle chips, potato salad, or a simple dish of pickles on the side. If you want to round things out for company, a crisp green salad or a tray of roasted vegetables balances the richness nicely, and an extra spoonful of the tangy cooking juices over the meat makes every sandwich taste even better.
Slow Cooker 4-Ingredient Italian Pastrami Sandwiches
Servings: 6
Ingredients
1 1/2 pounds sliced deli pastrami
Directions
1. Place the sliced deli pastrami into the slow cooker insert, separating it gently so the seasoning can reach through the layers.
2. Sprinkle the Italian dressing seasoning evenly over the pastrami, then pour in 1 cup of pepperoncini brine. If you like a little extra bite, add a handful of sliced pepperoncini right into the cooker.
3. Cover and cook on low for 2 to 3 hours, just until the meat is heated through and tender and the flavors have mingled. Stir once or twice if convenient so the pastrami stays evenly juicy.
4. Split the hoagie rolls and, if you wish, toast them lightly. Pile the hot pastrami onto each roll, top with provolone, and let the cheese soften from the heat of the meat. Spoon a little of the cooking juice over the filling before serving.
Variations & Tips
Make it cheesier: If your family likes a stretchier, meltier sandwich, lay the filled sandwiches open-faced on a baking sheet and run them under the broiler for a minute or two after adding the provolone. That gives you a lovely hot top without overcooking the pastrami.
Add more peppers: For a stronger Italian deli flavor, tuck extra sliced pepperoncini into the sandwiches just before serving. That little fresh pop of tang and crunch makes a fine contrast to the warm meat.
Choose the right bread: A sturdy hoagie roll, sub bun, or even a toasted ciabatta roll holds up best to the juicy filling. Softer buns can be tasty too, but they tend to soak through quickly.
Keep the pastrami tender: Because sliced deli pastrami is already cooked, this recipe does not need an all-day simmer. Heat it just until hot and flavorful, or it can become too salty and a bit dry around the edges.
Stretch the filling: If you are feeding a few extra folks, add more pepperoncini and serve the sandwiches with a generous slice of cheese and plenty of sides. The bold juices help every bite still taste full and satisfying.
