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Pastrami sandwich recipe cold broccoli

Pastrami sandwich recipe cold broccoli

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 tomato plants, thinly sliced

Directions

  1. Inside a large bowl, combine 1/4 cup from the sugar and vinegar add cabbage and toss to coat. Cover and let are a symbol of half an hour. Meanwhile, bake fries based on package directions.
  2. Drain cabbage. In a tiny bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar pour over cabbage and toss to coat.
  3. With an ungreased baking sheet, divide pastrami into four stacks top each with cheese. Bake at 450 for just two-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.

Initially printed as Ultimate Pastrami Sandwiches in Country Lady April/May 2012

Dietary Details

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

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