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Pastrami Rachel Sandwich
Rachel Kim

Pastrami Rachel Sandwich

The Rachel swaps sauerkraut for cool coleslaw and often uses pastrami, creating a hot-cold crunch under melted Swiss. Griddle the bread and meat with cheese first, then add well-drained slaw after the sandwich leaves the pan. That order protects the cabbage and the rye crust.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices seeded rye bread
  • 4 tbsp Russian dressing divided
  • 10 oz very thinly sliced pastrami
  • 4 slices Swiss cheese
  • 1 cup prepared coleslaw well drained
  • 2 tbsp unsalted butter softened

Method
 

  1. Spread one side of each bread slice with butter and the other with half the Russian dressing.
  2. Top two dressing sides with pastrami and Swiss and set the other slices nearby.
  3. Griddle bread-side down over medium-low heat until crisp and the cheese melts, covering briefly if needed.
  4. Remove from the pan, add drained coleslaw and the remaining dressing to the pastrami halves.
  5. Close the sandwiches, cut in half and serve immediately.