Description
A hearty grilled pastrami sandwich with melted cheddar on buttery rye bread, served alongside a crisp and tangy root vegetable slaw for the perfect balance of comfort and freshness.
Ingredients
Scale
- 1 large carrot, peeled and grated
- 1/2 small red beet, peeled and grated
- 1/2 small celery root, peeled and grated
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 slices rye bread
- 2 tablespoons unsalted butter
- 8 slices mild cheddar cheese
- 1 pound thick sliced deli pastrami
Instructions
- In a mixing bowl, combine the grated carrot, beet, and celery root.
- Add red wine vinegar, olive oil, whole grain mustard, kosher salt, and black pepper, then toss until evenly coated. Set aside.
- Heat a skillet or griddle over medium heat.
- Butter one side of each slice of rye bread.
- Assemble sandwiches by layering cheddar cheese and pastrami between two slices of bread, buttered sides facing outward.
- Place sandwiches in the heated skillet and cook until the bread is golden and the cheese begins to melt.
- Flip carefully and continue cooking until the other side is golden and the cheese is fully melted.
- Remove from heat and let rest briefly.
- Serve the grilled pastrami sandwiches warm with the root vegetable slaw on the side.
Notes
- Grate the vegetables finely for a more tender slaw.
- Cook sandwiches over moderate heat to prevent burning.
- The slaw can be made a few hours ahead and chilled.
Nutrition
- Serving Size: 1 sandwich with slaw
- Calories: 680
- Sugar: 6g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 125mg