4 oz Pastrami slices (thin &
-lean)
4 sl Rye bread
2 oz Swiss cheese; sliced
1 tb Margarine
Cole slaw
1 lb Cabbage; thinly sliced,
-cored
1/2 c Onion; chopped
1/2 c Green pepper; fine chopped
1/2 c Water
1/3 c Apple cider vinegar
1/4 c Sugar
1/2 ts Salt
1 Carrot; grated
Russian Dressing:
1/4 c Mayonnaise
1 tb Chili sauce
2 ts Pickles; chopped
1/4 ts Red pepper sauce
Make slaw:
Combine cabbage, onion, green pepper, 1/2 cup water, vinegar, sugar
and salt in saucepan. Bring to a boil over medium-high heat.
Reduce heat and simmer 25 minutes. Add carrot and simmer 5 minutes
more. Transfer to bowl; cool.
Make Russian dressing:
While slaw is cooling, combine all ingredients in small bowl.
Place pastrami on microwave proof plate; cover with damp paper
towel. Microwave on High 1 to 2 minutes until warm; set aside.
Divide and spread Russian dressing evenly on one side of 2 bread
slices. Top each slice with 1 tablespoon slaw, half of warm
pastrami, and half of cheese. Top with remaining bread.
Melt butter in a large cast-iron skillet over medium heat. Add
sandwiches and cook 3 to 4 minutes per side, until golden and
cheese has melted. Serve with remaining slaw.
Recipe By: Ladies Home Journal
Posted by: Perry Greene
Formatted by: Russell Fletcher
