Classic Pastrami Sandwich

By Marge Perry & David Bonom
The famous New York delis serve warm pastrami – a combination of lean and fatty – on seeded rye with mustard. In Los Angeles, the most best known classic delis add Cole slaw and Swiss. We’ll happily chow down on either one!
  • Course: Entrée


  • Cider vinegar
  • coleslaw mix
  • Mayonnaise
  • Salt
  • seeded rye bread
  • spicy brown mustard
  • sugar
  • Swiss cheese
  • thinly sliced pastrami


  1. Combine the coleslaw mix, mayonnaise, vinegar, sugar and salt in a bowl
  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.