Dirty South Recipe

In a large bowl combine shredded green cabbage, red cabbage, shredded carrot, and sliced green onions. Toss to distribute evenly.

In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, smoked paprika, kosher salt and black pepper until smooth and emulsified.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning — add up to 1/2 tsp more salt or a splash more vinegar if needed.

Cover and refrigerate coleslaw for at least 30 minutes so flavors meld (can be made up to 4 hours ahead). Toss again before assembling sandwiches.

Preheat a skillet or flat-top griddle over medium heat (or preheat oven to 180°C/350°F if using oven method).

If pastrami brisket is cold, warm it gently in a skillet for 3–5 minutes with a splash of water or sous vide/warm oven until heated through (internal temperature about 60–65°C / 140–150°F). Drain any excess liquid.

Split the sandwich rolls and spread a thin layer of softened butter on the cut sides. Place buttered sides down on the hot skillet or griddle and toast until golden and crisp, about 1–2 minutes. Remove to a tray.

On the bottom halves of the toasted rolls, brush about 15–20 ml (1 tbsp) of barbecue sauce each.

Pile roughly 200 g of warm pastrami brisket on each roll bottom, arranging evenly so meat slightly overhangs the bread.

Top the hot pastrami with two slices of chipotle gouda (or enough to cover the meat). Return sandwiches (open-faced) to the skillet and cover with a lid for 1–2 minutes, or place under a preheated broiler/oven for 2–3 minutes, until the cheese melts and becomes gooey.

Spoon approximately 1/4 cup (about 60 ml) of coleslaw onto the melted-cheese-covered pastrami, letting some slaw mingle with the sauce and meat. If using, add 1 tablespoon pickled jalapeños per sandwich and 2–3 cilantro leaves.

Drizzle an additional 1 tsp barbecue sauce over the coleslaw if desired, then cap the sandwiches with the toasted top halves.

Serve immediately while warm so cheese is melty and bread is crisp. Provide extra barbecue sauce at the table.