Classic Pastrami Sandwich

By: Marge Perry & David Bonom


3 cups of coleslaw mix
3 tablespoons of mayonnaise
4 teaspoons of cider vinegar
1 1/4 teaspoons of sugar
1/4 teaspoon of salt
8 slices of seeded rye bread
8 teaspoons of spicy brown mustard
1 1/2 pounds of thinly sliced pastrami
8 slices of Swiss cheese about 5 ounces, at room temperature


  1. Combine the coleslaw mix, mayonnaise, vinegar, sugar and salt in a bowl; let stand at room temperature stirring occasionally.
  2. Place 1 slice of bread onto each of 4 plates. Spread one side of each of the remaining 4 slices with 2 teaspoons of the mustard.
  3. Heat pastrami in an open skillet over medium heat just until hot, being careful not to overcook it.
  4. Top each of the bread slices on the plates with 1/4 of the hot pastrami then top each with 2 slices of cheese and 1/4 of the coleslaw. Set the remaining bread slices, mustard side down, on top of each sandwich. Cut each sandwich in half crosswise and serve immediately.