Very good sandwiches. Use only two slices of bread and place the coleslaw between the cheese & the meat. Lightly butter the outside of the sandwich and grill. All the flavors explode.
Hot Pastrami Sandwiches
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.
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1 Hour, 15 Minutes
- Calories: 328
- Calories from fat: 41%
- Protein: 27g
- Fat: 15g
- Saturated fat: 6g
- Carbohydrate: 19g
- Fiber: 2.2g
- Sodium: 1902mg
- Cholesterol: 70mg
- 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)
- 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.
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