Spicy Pastrami Sandwich Bites

Mini Toasted Sandwich:

Some recipes come together by accident – a handful of good ingredients you’ve got on hand, a craving you can’t quite name – and suddenly you’ve made something you can’t stop eating which brings me to these mini toasted sandwich appetisers.

That’s exactly how these Mini Pastrami & Jalapeño Sandwich Bites came to life.

They’re creamy, crunchy, tangy, and spicy all at once – everything you want in a bite-sized snack.

These mini toasted sandwich bites look like party food, but honestly, I’d make them just for myself.

Perfect for a lazy lunch, a picnic spread, or a platter to impress guests without actually doing much.

Each layer brings something different: creamy cheese, smoky pastrami, crisp lettuce, and the cool punch of guacamole, all sandwiched between golden, toasted thins.

All the while, you haven’t got a dry or soggy sandwich, instead you have a flavourful mini toasted sandwich bite with just the right amount of moisture.

Everyone loves a good sandwich but this is no ordinary sandwich…

The Base: Toasted Sandwich Thins

Instead of using heavy bread, I have gone for sandwich thins – toasted on both sides until they’re lightly crisp and just holding their shape.

This sandwich appetiser is the perfect balance between sturdy and delicate, meaning you get that satisfying crunch without feeling weighed down.

Once toasted, I cut them into neat quarters – ideal for stacking and snacking.

Ever had ‘fresh’ sandwiches, that feel more like toast than fresh bread or the soggy sandwich that fast loses it’s appeal as soon as you pick it up?

These are purposefully curated & toasted to withstand any environment (Humidity).

The Star: Creamy Cheese Filling

The cheese filling is where the flavour really starts. It’s not your average spread – it’s creamy, sharp, and full of personality.

Blitz together in a mini processor:

• Cream cheese for that smooth base
• Tasty cheddar for a hint of bite
• Parmesan for saltiness
• A handful of chives for freshness
• Crispy prosciutto, which adds a smack of savoury saltiness
• And finally, a scoop of pickled jalapeños for spice

You’ll want to spread this yummy cheese mixture on everything – toast, crackers, maybe just straight off the spoon!

The Cool Contrast: Guacamole

Then there’s the guac – smooth and zesty.

If you don’t really enjoy ‘spicy’, this quac will help cool things down.

I use a firm but ripe avocado (so it holds up in the sandwich), the zest of one lime for brightness, sour cream to make it extra silky (with that signature tang), and a good pinch of sea salt flakes.

A sprinkle of chilli flakes brings just the right amount of kick.

Blitz it quickly in the processor until it’s creamy but not overworked.

The goal is smooth with a little texture – you want to taste the avocado, not puree it into oblivion.

Assembly Time

Now for the bit I like…layering.
Lay out all your components so you can build your mini toasted sandwich bites with a little assembly line – cheese filling, pastrami, lettuce, cabbage, guacamole, and those golden sandwich thins.

Start with a bottom quarter and spoon on a generous layer of cheese filling.

Top it with a folded slice of pastrami, then tuck in a frilly lettuce leaf for freshness.

Add a spoonful of pickled red cabbage – it adds a beautiful pop of colour and tangy crunch that cuts through all that creaminess.

Next, grab a top quarter and spread a thick smear of guacamole across it.

Place it on top to form a mini sandwich, gently pressing so everything settles into place.

The Finishing Touch

This is where it all comes together.
A little chilli aioli goes right on top then crown each bite with a thin slice of jalapeño and a few finely sliced chives.

These bite-sized sandwich appetisers look so pretty all lined up, colourful and layered, like tiny deli masterpieces.

I mean a sandwich is a sandwich until you ramp it up a little & these flavours just work so even a sandwich can make a noteworthy appetiser.

Spicy Pastrami Sandwich Bites

(Serves 12 Prep 30 Mins)

You Will Need:

Sandwich Base

• Sandwich Thins (top + bottom) – soft, thin sandwich squares used as the base and top layer.

Cheese Filling Ingredients

• Cream Cheese – smooth, spreadable soft cheese for a rich, creamy texture.
• Tasty Cheddar – sharp, flavourful cheddar cheese, grated or shredded is fine.
• Shredded Parmesan – finely shredded aged parmesan adds a salty, nuttiness.
• Chives – fresh chives, finely chopped for a mild onion-like flavour.
• Prosciutto – thin slices of cured Italian ham add a savoury saltiness.
• Jalapeños – pickled jalapeños finely chopped for heat and tang.

Guacamole Ingredients

• Avocado – for a mild rich creamy base- use a ripe but firm avocado.
• Lime zest – freshly grated zest for brightness and aroma- I use a microplane.
• Sour Cream – smooth, tangy cream for extra creaminess & the sour cuts through the rich avocado.
• Fresh Coriander – For the herbal element, coriander brings a fresh citrusy note.
• Sea Salt Flakes – coarse salt flakes for seasoning.
• Chilli Flakes – dried red pepper flakes for added spice.

Additional Fillings

• Pastrami – thinly sliced, pepper-crusted cured beef.
• Frilly lettuce leaves – crisp, curly-leaf lettuce for crunch and freshness.
• Pickled Red Cabbage – tangy, sweet pickled cabbage for colour, acidity & more crunch.

Garnishes

• Chilli Aioli – spicy garlic mayonnaise is perfect to drizzle over the top.
• Jalapeño (garnish) – sliced jalapeños give extra heat but feel free to eliminate these if you want a milder flavour.
• Chives (garnish) – finely chopped chives sprinkled over for colour and a different kind of freshness.

Method

Toast both the top and bottom halves of the sandwich thins until they turn lightly golden and slightly crisp around the edges.

For the Cream Cheese filling:

• Place all of the cheese filling ingredients into a mini food processor.
• Secure the lid and blitz the mixture until it becomes smooth, creamy, and evenly combined.
• Use a spatula to scrape the cheese mixture out of the processor and transfer it into a small bowl.

For the Guacamole filling:

• Rinse and dry the processor bowl, then add all of the guacamole ingredients.
• Blitz again until the mixture is creamy, well blended, and free of large chunks.
• Transfer the finished guacamole into a separate small bowl.

Layering the Sandwiches:

• Cut each of the toasted sandwich thins into quarters so you have small, bite-sized pieces to work with.
• Spoon a generous amount of the cheese filling onto one of the bottom quarters.
• Place a folded slice of pastrami directly on top of the cheese mixture- you may need to trim the pastrami.
• Lay a piece of frilly lettuce over the pastrami to add a fresh crunch, making sure the frilly edge is visible.
• Spoon a small amount of pickled red cabbage over the lettuce for colour and tang & again ensure the cabbage is visible.
• Take one of the top quarters of the sandwich thin and spread a generous dollop of guacamole across the cut side.
• Position the guacamole-topped piece over the layered bottom piece to form a mini sandwich bite.
• Secure with a decorative canape skewer.
• Finish each bite by adding a small spoonful of chilli aioli on top.
• Garnish with a slice of jalapeño and a sprinkle of chopped chives.

Enjoy!

Helpful Hints

• Unlike alot of sandwiches, these stay fresh and edible after sitting out or a few hours in the fridge, even the next day without becoming soggy or stale.

• I pickle my own red cabbage, but there are plenty of options for pickled vegetables to choose from these days at most supermarkets. They really add another dimension, however if you don’t like pickled, you can just finely slice red cabbage.

• There are different types (or grades) of Pastrami & I find the sliced Pastrami from Aldi has alot less seasoning on the outside than that from the Deli section of Coles or Woolworths.

• If you are unable to source sandwich thins for your mini toasted sandwich bites, substitute with turkish bread.

Spicy Pastrami Sandwich Bites

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 3 Sandwich Thins (top + Bottom)

For The Cheese Filling

• 200g Cream Cheese
• ⅓ cup Tasty Cheddar
• 2 Tbsp Shredded Parmesan
• 1 Tbsp Chives
• 100g Prosciutto
• ⅓ cup pickled Jalapeños chopped

For the Guacamole

• 1 firm but ripe Avocado
• Zest of 1 lime
• 2 Tbsp Sour Cream
• 1 Tbsp Fresh Coriander
• 1/2 tsp Sea Salt Flakes
• ½ tsp Chilli Flakes

• 100g Pastrami
• Frilly lettuce leaves
• Pickled Red Cabbage
• Chilli Aioli (garnish)
• 1 Jalapeno thinly sliced (Garnish)
• ½ doz Chives finely sliced (Garnish)

Method

1. Toast both the top and bottom halves of the sandwich thins until lightly golden.
2. Add all the cheese filling ingredients to a mini food processor.
3. Blitz until smooth and creamy.
4. Use a spatula to transfer the mixture into a small bowl.
5. Add the guacamole ingredients to the clean bowl of the processor.
6. Blitz until creamy and well combined.
7. Transfer the guacamole to another small bowl.
8. Cut the toasted sandwich thins into quarters.
9. Spoon a generous amount of cheese filling onto one bottom quarter.
10. Top with a folded slice of pastrami.
11. Add a piece of frilly lettuce on top of the pastrami.
12. Spoon a little pickled red cabbage over the lettuce.
13. Spread a generous dollop of guacamole onto a top quarter of the sandwich thin.
14. Place it on top to form a mini sandwich.
15. Add a small spoonful of chilli aioli on top of each sandwich bite.
16. Garnish with a slice of jalapeño and a few chopped chives.

Serve & Enjoy!

Wine Pairing Suggestions:

Lots of choice with this choice of ingredients:

Dry Riesling

A dry (not sweet) Riesling would be the best overall pairing to bring a bright acidity that cuts through cream cheese and sour cream, while its citrus notes match beautifully with lime zest and pickled jalapeños. Additionally, it handles the chilli heat without clashing.

White Wine Pairings

Sauvignon Blanc

• Crisp, herbal, citrus-driven
• Matches the freshness of the guacamole
• Cleanses the palate after the creamy cheese mix
• Handles jalapeño heat well

Verdelho

• Slightly tropical and vibrant
• Compliments pickled cabbage and chilli aioli
• Not overly acidic, great for creamy textures

Grüner Veltliner

• Light peppery notes echo the pastrami seasoning
• High acidity pairs with lime + pickled elements
• Very food-friendly with complex snacks

Albariño

• Stone-fruit brightness
• Salinity and citrus work beautifully with prosciutto and jalapeños

Sparkling Wines

Prosecco

• Light, fruity, refreshing
• A great match for rich cheese fillings and salty prosciutto

Brut Champagne or Sparkling Brut

• High acidity and yeasty complexity
• Elevates the whole dish, especially the creamy + spicy combo

Red Wine Pairings (Light-Bodied)

Since there’s spice, cream, and pastrami involved, stick to low-tannin reds so the chilli doesn’t clash.

Pinot Noir

• Bright red fruit
• Works with pastrami’s savoury smokiness
• Acidity cuts through cheese and aioli

Gamay / Beaujolais

• Juicy, light, slightly chilled
• Friendly with spice and tangy pickled cabbage
• Doesn’t overwhelm the small bites

Rosé Pairings

Dry Rosé

• Berry notes for contrast
• Crisp acidity for cleansing richness
• Excellent all-rounder for creamy + spicy + fresh elements

Provence-style Rosé

• Elegant, pale, and herbal
• A perfect match for jalapeño heat and the freshness of lettuce + lime

If You Prefer No Alcohol

Pairings Without Wine

• Sparkling lime mineral water
• Iced hibiscus tea
• Ginger beer (not too sweet)

More Avocado options:

Chilli Rice Crackers With Avocado & Finger Lime Caviar

Cucumber Flowers With Spicy Avocado

Pumpernickel With Creamy Avocado