What could be better than Pastrami on Rye? How about if it’s grilled golden brown with melted cheese and creamy cole slaw? Add a kick of spicy brown mustard and you’ve got a winning combination you won’t want to put down!
| 1 lb | Charlie’s Pride Pastrami Brisket (or Navel), thinly sliced |
| 8 slices | Seeded rye bread |
| ⅓ cup | Spicy brown mustard |
| 4 | Sandwich slices of Swiss cheese |
| ½ cup (4 oz) | Creamy cole slaw (drained well) |
| 3 Tbsp | Very soft butter or margarine |
Preheat a large non-stick pan or griddle over medium-low heat. On a separate surface, lay out bread slices; spread 1 tsp mustard onto each. Place 1 slice cheese on each of 4 bottom slices. Gently warm the pastrami (see below for options), then lay out evenly over the cheese. Top with 2 Tablespoons cole slaw; cover with tops. Spread a thin layer of butter or margarine (about 1 tsp) on each sandwich top. Place remaining butter or margarine in preheated pan, then place sandwiches in, bottom-side down. Cook about 3-4 minutes until bread is golden brown and cheese is melted (turn heat down if bread browns too quickly). Carefully flip over and cook 1-2 more minutes. Remove from pan onto plates and let rest 1 minute prior to cutting. Enjoy with pickles and chips.
PASTRAMI WARMING OPTIONS
Stovetop: Place pastrami and 1-2 Tablespoons water in a covered pan over medium heat for 1 minute. Uncover carefully, stir, and repeat at 1 minute intervals until uniformly warm.
Microwave: Place pastrami in covered microwave-safe dish with 1-2 Tablespoons water; heat in microwave for 1 minute. Uncover carefully, stir, and repeat at 1 minute intervals until uniformly warm.