Capastrami Recipe

In a medium bowl combine shredded cabbage and grated carrot.

Add 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until evenly coated.

Taste and adjust seasoning. Cover and refrigerate while you prepare the rest of the sandwich so flavors meld (at least 15 minutes).

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon paprika and 1 teaspoon hot sauce.

Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Chill until ready to assemble; stirring once more before using.

Preheat and prepare bread

Preheat a large skillet or griddle over medium heat. Butter one side of each slice of rye bread (8 slices total).

Build sandwiches

On the unbuttered side of four bread slices, spread about 1 tablespoon of Russian dressing each. Pile 4 oz (about a quarter pound) hot pastrami on each, then top with two slices of Swiss cheese. Spoon about 1/2 cup coleslaw onto the cheese (it will be slightly warm from the meat). Top with the remaining bread slices, buttered side out.

Grill sandwiches

Place sandwiches on the preheated skillet. Press gently with a spatula or a weight. Cook 3-4 minutes per side, or until bread is golden brown and cheese has melted. If the bread is browning too quickly, reduce heat to medium-low and cover the skillet for a minute to help the cheese melt.

Remove sandwiches from skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve with dill pickle spears if desired.