Pastrami Sandwich with Broccoli Slaw
A delicious pastrami sandwich featuring crunchy broccoli slaw and melty Swiss cheese, perfect for lunch or gatherings.
Ingredients
For the Sandwich
- 2 slices rye bread You can use any bread you prefer.
- 2 tablespoons salted butter, softened Plus more for the bread.
- 2 tablespoons Russian dressing Can substitute with mayonnaise and ketchup.
- 2 thick slices deli Swiss cheese Feel free to swap for provolone or cheddar.
- 6 slices deli pastrami
- to taste thinly sliced dill pickles
For the Broccoli Slaw
- ½ lb broccoli slaw mix
- ¼ cup mayonnaise
- ½ tablespoon milk Any type.
- ½ tablespoon sugar
- 1 tablespoon apple cider vinegar Preferably organic.
- ¼ teaspoon celery seeds
- ¼ teaspoon poppy seeds
- to taste cracked pepper and sea salt
- a dash cayenne pepper Optional.
Instructions
Preparation of Broccoli Slaw
- In a bowl, combine the broccoli slaw mix with mayonnaise, milk, sugar, apple cider vinegar, celery seeds, poppy seeds, cracked pepper, sea salt, and cayenne pepper if desired. Mix well, cover, and refrigerate for at least 1 hour to let the flavors meld together.
Assembling the Sandwich
- Spread softened butter on the outside surfaces of both slices of rye bread for even browning.
- Heat 2 tablespoons of butter in a large frying pan over medium-high heat. Cook the pastrami slices in a single layer for about 1 minute on each side until slightly browned and warmed through.
- While the pastrami is warming, spread Russian dressing on the inside surfaces of both bread slices.
- Place the warmed pastrami on one slice of bread, dressing side up. Add a layer of the prepped broccoli slaw, thinly sliced dill pickles, and Swiss cheese slices on top. Top with the second slice of bread, ensuring the butter side is facing out.
- Transfer the sandwich to the heated pan, reduce heat to medium-low, and cook for 4-5 minutes on each side until the bread is golden brown and the cheese is melted.
- Slice the sandwich in half and enjoy it immediately while the cheese is still hot and melty.
Notes
Best served with crispy potato chips, a side salad, or classic dill pickles. Leftover components should be stored separately in airtight containers. The slaw can be made a day in advance for convenience.