To make this popular variation, layer the hot meat on twice-baked rye bread, still warm from the oven and slathered with Russian dressing, and top it with Swiss cheese and a scoop of sweet-and-sour coleslaw. Or you can do as I would and use a panini grill.
Ingredients
- 8 slices seeded rye bread
- 2 pounds pastrami, sliced
- 4 tablespoons Russian dressing
- 4 slices Swiss cheese
- 1 cup coleslaw
Directions:
Preheat the oven to 300°F. Wrap the bread in aluminum foil; bake for 10 to 12 minutes, until the bread is warmed through.
Meanwhile, to steam the pastrami, bring a pot of water fitted with a steamer basket to a boil. Wrap the pastrami in aluminum foil and place in the basket; cover and allow to steam for 15 to 20 minutes, until all the slices are thoroughly heated.
To assemble each sandwich, spread 1⁄2 tablespoon Russian dressing on one slice of warm rye bread. Add 1⁄2 pound of hot pastrami to the same slice, overlaying the Russian dressing. Top the hot pastrami with 1 slice of Swiss cheese and 1⁄4 cup coleslaw. Spread 1⁄2 tablespoon Russian dressing on another slice of rye bread and place it on the sandwich. Slice in half and serve.
Yield
Makes 4 sandwiches
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