Capastrami Recipe
Try our Capastrami Sandwich—loaded with hot pastrami, melty Swiss cheese, crunchy coleslaw, and zesty Russian dressing. A Cap's classic delight!
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Ingredients
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Sandwich (per 4 servings)
Coleslaw
Russian Dressing
Method
Coleslaw
- 1
Prepare vegetables
Finely shred the green cabbage and place it in a large mixing bowl. Grate the carrot and add it to the bowl along with the thinly sliced green onion.
- 2
In a separate small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- 3
Pour the dressing over the shredded vegetables and toss until well combined. Chill in the refrigerator for at least 20 minutes to let flavors meld. Taste and adjust salt or vinegar as needed before assembly.
Russian Dressing
- 4
In a small bowl, combine 1/2 cup mayonnaise, 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon paprika, 1/4 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk thoroughly until smooth and uniformly colored.
- 5
Taste and adjust heat or tang: add more horseradish for bite or more ketchup for sweetness. Refrigerate until ready to use (can be made up to 3 days ahead).
Sandwich Assembly & Cooking
- 6
Lay out 4 slices of rye bread. Spread 1 to 1.5 tablespoons of Russian dressing on each slice (reserve remaining dressing for serving).
- 7
Pile roughly 4 ounces (about 1/4 lb) of hot pastrami on top of the dressed bread slices, dividing evenly among the 4 sandwiches.
- 8
Top the pastrami with 2 slices of Swiss cheese per sandwich.
- 9
Spoon about 3/4 cup of the prepared coleslaw onto the cheese layer of each sandwich (divide evenly). The warm pastrami will slightly wilt the slaw for contrast between crunchy and melty textures.
- 10
Top each sandwich with the remaining bread slices. Spread butter evenly on the outside faces of each sandwich (about 1 tablespoon per outer face).
- 11
Heat a large skillet or griddle over medium heat until hot. Place sandwiches butter-side-down and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread browns before cheese melts, lower heat to medium-low and cover the pan for 1–2 minutes to encourage melting.
- 12
Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with extra Russian dressing on the side.
