| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Russian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Green cabbage; cored and thinly slices |
| 1/2 | c | Chopped onion |
| 1/2 | c | Finely chopped green pepper |
| 1/3 | c | Apple cider vinegar |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | Carrot; chopped | |
| 1/4 | c | Light mayonnaise |
| 1 | tb | Chili sauce |
| 2 | ts | Chopped pickles |
| 1/4 | ts | Red pepper sauce |
| 4 | oz | Thinly sliced lean pastrami |
| 4 | sl | Seeded rye bread |
| 2 | oz | Swiss cheese |
| 1 | tb | Butter or vegetable oil |
INSTRUCTIONS
SLAW RUSSIAN DRESSING REST ( a pastrami sandwich with Russian dressing, melted cheese and crunchy coleslaw) 1. MAKE SLAW: Combine cabbage, onion, green pepper, 1/2 cup water, vinegar, sugar and salt in saucepan. Bring to a boil over medium- high heat. Reduce heat and simmer 25 minutes. Add carrot and simmer 5 minutes more. Transfer to bowl; cool. 2. MAKE RUSSIAN DRESSING: Meanwhile, combine all ingredients in small bowl. 3. Place pastrami on microwaveproof plate; cover with damp paper towel. Microwave on High 1 to 2 minutes until warm; set aside. 4. Divide and spread Russian dressing evenly on one side of 2 bread slices. Top each slice with 1 tablespoon slaw, half of warm pastrami, and half of cheese. Top with remaining bread. 5. Melt butter in a large cast-iron skillet over medium heat. Add sandwiches and cook 3 to 4 minutes per side, until golden and cheese has melted. Serve with remaining slaw. Makes 2 servings. Ladies Home Journal Posted to recipelu-digest Volume 01 Number 479 by Perry Greene <palgreen@hiwaay.net> on Jan 08, 1998
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