Homemade Classic Pastrami Sandwiches
By Laura Rege

Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
The pastrami sandwich has been a New York deli staple for more than 100 years. We wouldn't dare mess with a classic, so this one features all the stars. Rye serves as the base for a mountain of pastrami, a layer of coleslaw, and a generous coating of French’s Classic Yellow Mustard—and don't forget the pickle! One bite of this perfectly balanced, tangy sandwich will instantly transport you to your favorite deli, bodega, or diner.
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Ingredients
- 4 cups
coleslaw mix
- 3 Tbsp.
extra-virgin olive oil, divided
- 2 Tbsp.
cider vinegar
- 1 tsp.
granulated sugar
Kosher salt
- 1 lb.
thinly sliced pastrami
- 8
slices lightly toasted seeded rye bread
- 2 Tbsp.
French’s Classic Yellow Mustard, plus more for serving
Cornichons or small pickles, for serving
Directions
- Step 1In a medium bowl, toss the coleslaw mix with 2 tablespoons of the oil, vinegar, sugar, and 1/2 teaspoon salt until well combined. Set aside.
- Step 2Heat a large skillet over medium heat. Add remaining 1 tablespoon oil and pastrami in an even layer. Cover and cook, just until heated through, about 3 minutes. Uncover, and remove from the heat.
- Step 3Arrange bread on a work surface. Spread the slices with French’s Classic Yellow Mustard and top with coleslaw. Top coleslaw with warmed pastrami. Close the sandwich and serve with cornichons.
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