The No. 19 Recipe

Name: Wise Sons Jewish Deli 24th Streets The No. 19 Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 oz hot pastrami, thinly sliced; 2 each rye bread, slices; 2 slices Swiss cheese, sliced; 1 tbs unsalted butter (room temperature) for grilling; 3 tbs mayonnaise; 1 tsp ketchup; 1 tsp prepared horseradish; 1 tsp Dijon mustard; 1 tsp sweet pickle relish; 1 dash Worcestershire sauce; 1 tsp paprika; 1 tsp fresh lemon juice; 1 tsp salt; 0.25 tsp black pepper; 2 cups green cabbage, finely shredded; 0.5 cup carrot, grated; 3 tbs mayonnaise; 1 tsp apple cider vinegar; 0.5 tsp sugar; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Wise Sons Jewish Deli 24th Street

Time25m

Serves1

our tribute to Langer's Deli in LA! served with coleslaw, russian dressing, and swiss on rye (6oz)

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Ingredients

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Pastrami Sandwich

6 oz hot pastrami, thinly sliced

2 each rye bread, slices

2 slices Swiss cheese, sliced

1 tbs unsalted butter (room temperature) for grilling

Russian Dressing

3 tbs Mayonnaise

1 tsp Ketchup

1 tsp prepared horseradish

1 tsp Dijon mustard

1 tsp sweet pickle relish

1 dash Original Worcestershire Sauce

1 tsp Watkins paprika

1 tsp fresh lemon juice

1 tsp Celtic sea salt

1/4 tsp black pepper

Coleslaw (quick)

2 cups green cabbage, finely shredded

1/2 cup Carrot, grated

3 tbs Mayonnaise

1 tsp Apple cider vinegar

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Russian Dressing

In a small bowl combine mayonnaise, ketchup, prepared horseradish, Dijon mustard, sweet pickle relish, Worcestershire sauce, paprika, and lemon juice.

Whisk until smooth. Taste and season with salt and black pepper. Adjust balance (more horseradish for heat, more ketchup for sweetness) and refrigerate while assembling sandwich.

Coleslaw (quick)

In a medium bowl toss shredded cabbage and grated carrot to combine.

Add mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix thoroughly so vegetables are evenly coated.

Let sit 10–15 minutes in refrigerator to meld flavors. Taste and adjust salt or vinegar if needed just before serving.

Pastrami Sandwich

If pastrami is cold, briefly warm slices in a skillet over medium heat (about 1–2 minutes per side) or steam for 1–2 minutes until heated through but not dry.

Butter one side of each rye bread slice evenly. Place buttered side down on a hot skillet or griddle over medium heat.

On the bread slice in the pan (unbuttered side up) layer half the Swiss cheese, then pile the 6 oz warmed pastrami evenly, then top with remaining Swiss cheese.

Place the second slice of rye bread on top, buttered side up. Grill until the bottom is golden brown (about 2–3 minutes), then carefully flip and grill the other side until golden and cheese is melted (another 2–3 minutes). Lower heat if bread browns too quickly.

Remove sandwich from skillet and let rest 1 minute. Slice sandwich in half on the diagonal.

To serve, plate sandwich with a generous scoop (about 3/4 cup) of quick coleslaw and a small ramekin (about 2 tbs) of Russian dressing on the side, or spread ~1–1.5 tbs of dressing on the inside of each half before closing for a dressed sandwich.