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Hot Pastrami Sandwiches

Photo: Lisa Romerein; Styling: Valerie Aikman-Smith

Total time 1 hr, 15 mins
Yield Makes 16 sandwich halves
When you're at L.A.'s Dodger Stadium, the best thing to order between innings is the piled-high Fairfax sandwich made by Canter's Deli. This is our version.

Ingredients

  • 2 pounds thinly sliced peppered pastrami
  • 2 pounds thinly sliced corned beef
  • 2 cups reduced-sodium beef broth
  • 16 slices rye bread
  • 8 slices Swiss cheese
  • 1/2 cup Dijon mustard
  • About 3 cups coleslaw (homemade or from the deli)

Nutrition Information

  • calories 328
  • caloriesfromfat 41 %
  • protein 27 g
  • fat 15 g
  • satfat 6 g
  • carbohydrate 19 g
  • fiber 2.2 g
  • sodium 1902 mg
  • cholesterol 70 mg

How to Make It

  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.

  4. *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.

  5. Note: Nutritional analysis is per half-sandwich.