Well, I must say so myself that the pastrami was pretty dang good but the French Onion Soup was awesome!
I made pastrami sliders using Pepperidge Farm's Party Jewish Rye bread and regular slider buns. The rye was Party Rye is perfect for making sliders with the size and thinness of the slices.
I don't know why I don't make the onion soup more often but that will change. Beneath the melted Swiss cheese is toasted buttered French bread croutons I made right before serving.
Some sliders had yellow mustard and some had Scratchmo's mustard and swiss cheese.
One of the Rye bread sliders.
