Sayonara to my former all-time fave sandwich, my avocado, bacon, and tomato egg sandwich. There’s a new sammy in town! Hot pastrami, savory grilled Vidalias, crunchy sweet cole slaw. Oh my goodness. I am drooling just thinking about it!
Flavor, texture, and zip, and some serious yin and yang going on! The warmth of the pastrami opposite the cool crunch of the slaw. The sweetness of the Vidalias and the tang of the Dijon mustard. And some awesome fillability. I’m stuffed just thinking about this amazing stack of goodness!
Nutrition? Sure, it’s all there. Protein, fiber, antioxidants, folate, Vitamin C, and potassium, How? Whole grain buns. Extra-lean pastrami. Cole slaw from scratch with fresh cabbage, carrots, onion, and reduced fat mayonnaise. Onions grilled in just a 2 pats of butter.
That’s how.
I guess I just love the one stop, no fuss, pick-it-up and eat it kind of meal. Sure it’s fun to put together a “real” dinner, but I’m just as happy to have all my food groups stacked on top of one another. It seems I’m just a simple soul after all 🙂
Make the cole slaw ahead of time, so the flavors of the dressing can infuse into the vegetables.
Hot Pastrami Sammy with Grilled Onion and Slaw
Makes about 6 sandwiches
Old-fashioned cole slaw (recipe below)
1.25 pounds extra-lean pastrami, sliced thin
One-half of a large Vidalia onion, cut into rings
2 teaspoons butter
6 whole-grain bulkie rolls
Dijon mustard (optional)
Old-Fashioned Cole Slaw
Makes about 5 cups
4 cups sliced green cabbage
1/2 cup grated carrot
2 tablespoons chopped onion
1/4 teaspoon celery salt
1/2 cup reduced-fat mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar
1) Make cole slaw ahead (i.e., that morning). Mix together the slaw vegetables in a medium bowl. In a separate bowl, whisk together the dressing ingredients (celery salt, mayo,vinegar, and sugar). Pour over vegetables and stir until combined. Cover and refrigerate until ready to use.
2) To grill Vidalias, heat a small non-stick pan over medium heat. Spray lightly with pan spray, then add the two teaspoons of butter. Add onion rings, and saute until onions are soften and browned at the edges. Remove from heat.
3) Set up the bulkie rolls on a large cutting board. Spread a teaspoon or so of Dijon mustard on one half, if desired. Heat the pastrami in a microwave-safe bowl for about a minute. Place about 3 oz of pastrami on each sandwich. Top with about 1/4 cup cole slaw. Add a few grilled onion rings. Add top of bun. Eat immediately, served with your fave frosty cold beverage 🙂
And most of all…
ENJOY!!
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