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Pastrami on Rye with Coleslaw
Created by: Howcan Team
Ingredients
- 8 slices of pastrami
- 4 slices of rye bread
- 1 cup of shredded cabbage
- 1/4 cup of shredded carrots
- 1/4 cup of mayonnaise
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of sugar
- 1/2 teaspoon of celery seed
- Salt and pepper to taste
Instructions
- In a medium bowl, combine 1 cup of shredded cabbage and 1/4 cup of shredded carrots.
- In a small bowl, whisk together 1/4 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1/2 teaspoon of celery seed, and salt and pepper to taste.
- Pour the dressing over the cabbage and carrots, and toss to coat evenly. Set aside.
- Place 4 slices of rye bread on a clean surface.
- Divide the 8 slices of pastrami evenly among the bread slices.
- Top the pastrami with a generous amount of the prepared coleslaw.
- Place the remaining 4 slices of rye bread on top to form sandwiches.
- Slice the sandwiches in half and serve immediately.
The history of Pastrami on Rye with coleslaw is a tale of culinary fusion and innovation. This iconic sandwich combines the smoky, peppery flavors of pastrami with the creamy, crunchy goodness of coleslaw, all nestled between two slices of rye bread. Originating in New York City, this dish has become a staple in Jewish delicatessens and diners across the United States. Legendary chefs like Katz's Delicatessen in NYC have perfected the art of crafting the ultimate Pastrami on Rye with coleslaw, using hand-sliced pastrami, tangy coleslaw, and freshly baked rye bread. The key to this dish lies in the quality of the pastrami, the balance of flavors in the coleslaw, and the texture of the rye bread. For those seeking a famous alternative method, some aficionados swear by adding Russian dressing or mustard to enhance the flavor profile. Whether you're in the bustling streets of NYC or a cozy deli in the heart of Chicago, the best version of this dish is one that pays homage to tradition while adding a unique twist.
15 min
2
550 calories
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