Ingredients:
- 12 Rotella’s brioche slider buns
- 6 oz. basil pesto
- 12 oz. sliced pastrami
- 12 slices provolone cheese
- brushed with melted poppy butter
Melted poppy butter:
- ½ cup butter
- 1 tablespoon poppy seeds
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper