Pastrami, Pepperjack, and Slaw on Rye

I love rye bread and there is something so magically delicious about a rye bread sandwich. Rye sandwiches can handle strong flavors like sauerkraut, tuna, pastrami, salami, corned beef, and more. This sandwich uses pastrami, pepperjack cheese for some heat, and a crunch simple slaw to lighten it up and bring some zing to the sandwich. This flavorful sandwich is a killer combination that brings out all the rich dark flavors of the rye bread.

Can’t find rye bread in your local store? I have the same problem. I make my own at home and it is pretty easy! You can find that recipe HERE.

 

Time to Make It: <15 minutes

Yield: 4 sandwiches

Ingredients

1 loaf  (8 slices) rye bread

2 tablespoons butter, softened

2 cups shredded cabbage

1 tablespoon apple cider vinegar

1 pound sliced pastrami

4 slices pepperjack cheese

Instructions

1. Heat a large skillet over medium heat.

2. Butter one side of each of the pieces of bread.

3. In a small mixing bowl, toss shredded cabbage with apple cider vinegar. Set aside.

4. Make sandwiches layered with pastrami and cheese, with buttered sides facing out.

5. Toast the sandwich on the heated skillet, flipping halfway through, until the cheese is melted and the bread is golden brown.

6.  Remove from skillet , open sandwich, and add in a heaping pile of the cabbage. Serve immediately.

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