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
Photo: Lisa Romerein; Styling: Valerie Aikman-Smith
More From Sunset
1 Hour, 15 Minutes
Amount per serving
- 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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