Preheat the grill to 300°F. You’ll want an even, medium heat to warm the pastrami and toast the buns without burning them.

Lightly butter the inside of each slider bun (both top and bottom halves). This not only helps with grilling but also adds flavor and a crispy texture.

Place the buns butter-side down directly on the grill grates. Toast for 1-2 minutes, or until they’re golden brown and slightly crisp. Watch closely - they toast quickly.

Add the sliced pastrami directly to the grill. Use tongs to separate and spread it out so it heats evenly. Grill for about 3-4 minutes per side, or until the edges begin to brown and the meat is hot and slightly caramelized.

Assemble the sliders: Place 1-2 slices of hot pastrami on each bottom bun. Immediately top with half a slice of Havarti (or your preferred cheese) so it starts to melt from the heat of the meat.

Drizzle about a teaspoon of French dressing over the cheese, then add a generous spoonful of prepared coleslaw on top. The dressing adds tangy sweetness, while the slaw gives a fresh crunch.

Finish with the top bun, gently pressing down. Insert a wooden skewer or sandwich pick to hold everything together - especially helpful if you're serving them on a platter.

Serve immediately while warm, melty, and fresh. These sliders are best enjoyed hot off the grill for maximum flavor and texture.