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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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Lisa Romerein; Styling: Valerie Aikman-Smith

Recipe Summary

total:
1 hr 15 mins
Yield:
Makes 16 sandwich halves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per half-sandwich.

Nutrition Facts

328 calories; calories from fat 41%; protein 27g; fat 15g; saturated fat 6g; carbohydrates 19g; fiber 2.2g; sodium 1902mg; cholesterol 70mg.
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