Classic Pastrami Sandwich

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!

Servings: 4


  • 3 cups coleslaw mix
  • 3 tablespoons mayonnaise
  • 4 teaspoons cider vinegar
  • 1 1/4 teaspoons sugar
  • 1/4 teaspoon salt
  • 8 slices seeded rye bread
  • 8 teaspoons spicy brown mustard
  • 1 1/2 pounds thinly sliced pastrami
  • 8 slices Swiss cheese, about 5 ounces, at room temperature


  1. Combine the coleslaw mix, mayonnaise, vinegar, sugar and salt in a bowl; let stand at room temperature stirring occasionally.
  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.