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Hot Pastrami Sandwiches

Total Time
1 hr 15 mins

When you’re at L.A.’s Dodger Stadium, the best thing to order between innings is the piled-high Fairfax sandwich made by Canter’s Deli. This is our version.

Hot Pastrami Sandwiches

Photo: Lisa Romerein; Styling: Valerie Aikman-Smith

 2 pounds thinly sliced peppered pastrami
 2 pounds thinly sliced corned beef
 2 cups reduced-sodium beef broth
 16 slices rye bread
 8 slices Swiss cheese
 1/2 cup Dijon mustard
  About 3 cups coleslaw (homemade or from the deli)
Step 1

Place pastrami, corned beef, and broth in a slow-cooker.* Heat, covered, on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.

Step 2

Set out bread slices and cheese on a platter, and mustard and coleslaw in small bowls. Cover with plastic wrap until served (up to 1 hour).

Step 3

When pastrami mixture is hot, invite guests to make their own sandwiches, or assemble for them: Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw, and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.

Step 4

*If you don't have a slow-cooker, put the pastrami and corned beef with a little broth in a microwave-safe bowl, cover, and warm in a microwave oven.

Step 5

Note: Nutritional analysis is per half-sandwich.

Nutrition Facts

Amount Per Serving
Calories 328Calories from Fat 41
% Daily Value *
Total Fat 15g24%

Saturated Fat 6g30%
Cholesterol 70mg24%
Sodium 1902mg80%
Total Carbohydrate 19g7%

Dietary Fiber 2.2g9%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.