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Ultimate Pastrami Sandwiches

This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Philadelphia. Our Test Kitchen took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica, including our version of their secret coleslaw topping.—Country Woman Test Kitchen, Greendale, Wisconsin

4 ServingsPrep: 25 min. + standing Bake: 5 min.

Ingredients

1/2 cup sugar, divided
1/2 cup cider vinegar, divided
4 cups shredded cabbage
3-1/2 cups frozen waffle-cut fries
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 pound sliced deli pastrami
4 slices provolone cheese
2 medium tomatoes, thinly sliced
8 slices Italian bread (3/4 inch thick), toasted

Directions

In a large bowl, combine 1/4 cup of the sugar and vinegar; add
cabbage and toss to coat. Cover and let stand for 30 minutes.
Meanwhile, bake fries according to package directions.
Drain cabbage. In a small bowl, combine the salt, celery seed, pepper
and remaining sugar and vinegar; pour over cabbage and toss to coat.
On an ungreased baking sheet, divide pastrami into four stacks; top
each with cheese. Bake at 450° for 2-3 minutes or until cheese
is melted. Place pastrami on four toast slices. Layer with fries,
coleslaw, tomato slices and remaining toast. Serve immediately.
Yield: 4 servings.

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Ultimate Pastrami Sandwiches (continued)

Nutrition Facts: 1 sandwich equals 586 calories, 17 g fat (7 g saturated fat), 80 mg cholesterol, 1,655 mg sodium, 72 g carbohydrate, 6 g fiber, 36 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.