Brewski Sandwich Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4 to 1/3-inch fries. Rinse the cut potatoes in cold water until water runs clear to remove surface starch. Pat dry thoroughly with a clean kitchen towel or paper towels.

Par-cook (optional crispier fries)

For extra-crispy fries, blanch the cut potatoes in boiling salted water for 3 minutes, then drain and let cool. Alternatively, proceed straight to frying if you prefer.

Heat oil and fry

In a heavy-bottomed pot or deep fryer, heat oil to 325°F (160°C) for the first fry. Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove to a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry batches again for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tsp salt and 1/2 tsp black pepper, and keep warm.

In a large bowl combine shredded green cabbage, shredded red cabbage, and grated carrot.

In a small bowl whisk together 1 tablespoon apple cider vinegar, 2 tablespoons mayonnaise, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the minced shallot. Taste and adjust seasoning. Toss the dressing with the cabbage mixture until evenly coated. Let sit 10–15 minutes for flavors to meld while you prepare the sandwich components.

In a small bowl combine 3 tablespoons ketchup, 3 tablespoons mayonnaise, 2 teaspoons sweet pickle relish, 1 teaspoon white wine vinegar, 1/4 teaspoon hot sauce (if using), 1/4 teaspoon paprika (if using) and 1/4 teaspoon salt. Whisk until smooth and taste; adjust sweetness, acidity or salt as desired. Refrigerate until assembly.

Warm the pastrami: place sliced pastrami in a skillet over medium heat with a splash (about 1 tablespoon) of water. Cover and steam for 2–3 minutes until warmed through. Alternatively, heat under foil in a 350°F (175°C) oven for 8–10 minutes.

Butter the outside of the bread slices (2 tablespoons butter divided) and assemble open-faced: on the inside face of 4 slices, spread 1000 Island dressing (about 1 tablespoon per slice). Top each with 2 slices Swiss cheese, a generous pile (about 4 ounces) of warm pastrami, and a spoonful (about 2 tablespoons) of cabbage slaw. Add 2 dill pickle slices on top of the slaw if desired, then close with the second slice of bread (dressed side in).

Grill the sandwich: heat a skillet or griddle over medium heat. Place assembled sandwiches in the pan and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If cheese needs more melting, cover the pan with a lid for 1–2 minutes while cooking. Repeat for remaining sandwiches.

Alternative build (open-faced/stacked): For a loftier deli style, pile pastrami and Swiss on one slice, broil 1–2 minutes to melt cheese, then top with dressed slaw, pickles and the other slice with 1000 Island on the side.

Cut sandwiches in half on the diagonal and serve immediately with a generous portion of fries on the side. Spoon extra 1000 Island into a small ramekin for dipping.

Garnish fries with chopped parsley if desired and provide extra pickles on the plate.