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
Coleslaw
Russian Dressing
Finish / Garnish
Method
Coleslaw
- 1
Prepare vegetables
In a medium bowl combine the finely shredded green cabbage, shredded red cabbage, and grated carrot. Toss to mix evenly.
- 2
Make dressing and toss
In a small bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Pour the dressing over the shredded vegetables and toss until well coated. Taste and adjust salt or vinegar if needed. Refrigerate while assembling sandwiches so flavors meld (10–15 minutes).
Russian Dressing
- 3
In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/4 teaspoon paprika, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and refrigerate until ready to use. Adjust heat by adding more or less horseradish or hot sauce.
Sandwich Assembly & Cooking
- 4
Preheat and prepare bread
Heat a large skillet or griddle over medium heat. Butter one side of each of the four rye bread slices with the softened butter.
- 5
Assemble open-faced
Place two bread slices butter-side-down on a cutting board or plate. Spread about 1 tablespoon of Russian dressing over each. If using mustard, spread 1/2 teaspoon on the other two slices (these will be the tops). Divide the hot pastrami evenly between the two dressed slices, piling it slightly high. Top the pastrami with two Swiss cheese slices on each sandwich.
- 6
Toast and melt
Carefully transfer the open-faced halves (bread butter-side-down) to the preheated skillet. Cover the skillet with a lid or a large inverted metal bowl to trap heat and melt the cheese for 2–4 minutes, checking to avoid over-browning. Meanwhile, place the remaining two bread slices (the tops) butter-side-up in the skillet for the last 1–2 minutes to lightly toast them.
- 7
Finish assembly
Once cheese is melted and bread is toasted, remove everything from the skillet. Place a generous scoop (about 1/2 cup) of the prepared coleslaw on top of the cheese on each sandwich bottom, then add two pickle slices per sandwich. Close the sandwich with the top bread slice (toasted side out) and press gently. Cut each sandwich in half if desired and serve immediately.