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Friday, April 7, 2017

Hot Pastrami Sandwiches



I'm back today with another favorite family recipe.  I mentioned this sandwich in an earlier post when I shared my recipe for my favorite potato salad, so I wanted to be sure to come back and share it, as promised.

*Image credit unknown.

Apparently this recipe was originally featured in Sunset Magazine, though it didn't come up when I tried searching it at their website.  I have had it in my collection for several years now and by the time I came across it I think it may have been reproduced elsewhere.  At any rate, I'm not really sure who to credit, but to whoever the mastermind is behind this wonderful sandwich, I thank you!

Hot Pastrami Sandwiches
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 ( I always use Baby Swiss)
1/2 cup Dijon mustard (I prefer Grey Poupon Country Dijon Ground)
About 3 cups coleslaw (homemade or from the deli) (I use Sauerkraut in place of coleslaw, see below)
 
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.

Now I will tell you that instead of slaw I put sauerkraut on mine, and I always use this brand. because it's the best! If you can't find it any canned kraut will actually do, I've several different varieties but just like the taste of Claussen the best.  They also have the best pickles, in my opinion, if you've never tried them, you should.  They are in the refrigerated section typically wherever you find packaged lunch meat at your local market.  I also wanted to add that we use Pepperidge Farm's Deli Swirl Pumpernickel and Rye bread with this recipe.  It's pretty much our go to bread for almost any sandwich, but it pairs especially well with the other ingredients in this recipe. If you don't like Pumpernickel or Rye, then any bread will do really.  There is a lot of room for variation in this recipe!

Please let me know if you try this recipe out at home and what changes or variations you made!  I'm always eager to hear how others have enjoyed my favorite recipes!
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