Ultimate Pastrami Sandwiches Recipe

5 1 1
Ultimate Pastrami Sandwiches Recipe
Ultimate Pastrami Sandwiches Recipe photo by Taste of Home
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Ultimate Pastrami Sandwiches Recipe

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5 1 1
Publisher Photo
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We 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. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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
  • 8 slices Italian bread (3/4 inch thick), toasted
  • 2 medium tomatoes, thinly sliced

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.
Originally published as Ultimate Pastrami Sandwiches in Country Woman April/May 2012

Nutritional Facts

1 sandwich: 586 calories, 17g fat (7g saturated fat), 80mg cholesterol, 1655mg sodium, 72g carbohydrate (18g sugars, 6g fiber), 36g protein.

  • 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
  • 8 slices Italian bread (3/4 inch thick), toasted
  • 2 medium tomatoes, thinly sliced
  1. 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.
  2. Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat.
  3. 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.
Originally published as Ultimate Pastrami Sandwiches in Country Woman April/May 2012

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NH-rescue User ID: 4255840 225654
Reviewed Apr. 30, 2015

"I grew up in Pittsburgh, which is known for its melting pot of ethnic foods. This sandwich is a melting pot, too, with all kinds of things you wouldn't expect to find together. It works in Pittsburgh and it works at home. Delicious!"

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