Photo: Lisa Romerein; Styling: Valerie Aikman-Smith
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)
How to Make It
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.
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).
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.