Capastrami Recipe

In a medium bowl combine the shredded green cabbage, red cabbage, and grated carrot; toss to mix evenly.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Cover and refrigerate at least 15 minutes while assembling sandwiches so flavors meld.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon paprika, 2 dashes hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk until smooth and refrigerate until ready to assemble. Taste and adjust heat or seasoning as desired.

Heat Pastrami

Warm the sliced pastrami: place the pastrami in a single layer in a skillet over medium heat for about 2–3 minutes per side until hot and edges begin to curl slightly. Alternatively, steam the pastrami briefly covered for 2–3 minutes.

Prepare Bread

Spread about 1/2 tablespoon softened butter on one side of each rye bread slice (buttered side will contact the griddle).

Place 4 bread slices, buttered side down, on a hot skillet or griddle over medium-low heat.

On each bread slice in the skillet, spoon about 1 tablespoon Russian dressing and spread lightly, then layer roughly 4–5 ounces (about 150 g) of the warmed pastrami evenly over the dressing.

Top the pastrami with two slices of Swiss cheese each, then scoop about 1/3 cup of the prepared coleslaw onto the cheese (you may reserve extra coleslaw to the side). The cheese will help hold the slaw in place as it melts.

Top each assembled open sandwich with the remaining bread slices, buttered side up. Cook over medium-low heat for about 3–4 minutes until the bottom is golden and the cheese begins to melt. Gently press with a spatula.

Carefully flip each sandwich and cook the other side 2–3 minutes until golden and cheese is fully melted. If the exterior browns too quickly before cheese melts, reduce heat and cover the pan briefly for 30–60 seconds to trap heat.

Remove sandwiches to a cutting board. Let rest 1 minute, then cut each sandwich in half on the diagonal. Serve immediately with extra Russian dressing or coleslaw on the side if desired.