1. Place pastrami, corned beef, and broth in a slow-cooker.* Heat, covered, on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.

2. Set out bread slices and cheese on a platter, and mustard and coleslaw in small bowls. Cover with plastic wrap until served (up to 1 hour).

3. When pastrami mixture is hot, invite guests to make their own sandwiches, or assemble for them: Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw, and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.

*If you don't have a slow-cooker, put the pastrami and corned beef with a little broth in a microwave-safe bowl, cover, and warm in a microwave oven.

Note: Nutritional analysis is per half-sandwich.

1. Preheat oven to 400°. Coat 2 baking sheets with cooking-oil spray and line with parchment or waxed paper. Set aside.

2. In a medium saucepan, melt butter over high heat, then add 1 cup water and bring to a boil. Add flour and cook, stirring vigorously with a wooden spoon, until a ball forms. Continue to cook until a film begins to form on bottom of pan, about 1 minute.

3. Transfer dough to a bowl of a stand mixer fitted with a paddle attachment. On low speed, add eggs 1 at a time, incorporating each before adding the next.

4. Spoon dough into a large resealable plastic bag. Cut a corner of the bag to make a 1/2-in. opening. Gather bag above dough, twist, and push dough to opening. On the lined baking sheets, for each mini dog, pipe dough slightly apart into 2 parallel lines, about 2 in. long (the dough lines should be the same length as a mini frank and almost as thick). Then pipe a small amount of dough in center of both lines to create an H. Place a frank between the 2 long dough lines, pressing down slightly. Repeat with remaining dough and franks, spacing about 2 in. apart.

5. Bake until puffed and golden brown, 15 to 20 minutes.

6. Cool hot dogs until slightly warm, then squeeze a small ribbon of mustard onto length of each dog, top with a sprinkle of cheese, and spoon about 1/4 tsp. relish onto center.

Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2 hours prior to baking.

Note: Nutritional analysis is per mini dog.

1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.

2. Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.

Make ahead: Prepare through step 1 and chill, covered, up to 1 day.

Note: Nutritional analysis is per serving.

Bake fries according to package directions. Transfer hot fries to a large bowl. Add cheese, garlic, and Cajun seasoning, tossing to coat well. Season to taste with salt.

Note: Nutritional analysis is per serving.

1. In a medium saucepan, bring 1 1/2 cups sugar and 1/4 cup water to a boil over medium heat. Cook without stirring until mixture starts to turn a deep reddish brown, 6 to 8 minutes. Then gently swirl the pan to color evenly, remove from heat, and add butter and 1 cup whipping cream, stirring constantly (mixture will boil furiously). Let cool slightly.

2. Whisk remaining 1 cup whipping cream and remaining 1/4 cup sugar in a medium bowl until soft peaks form.

3. Scoop about 1/2 cup ice cream into each serving bowl. Pour 2 tbsp. warm sauce over ice cream (you will have a little extra), then top each with 1/4 cup caramel corn and 2 tbsp. peanuts. Dollop portions with whipped cream.

Note: Nutritional analysis is per serving.