My LA son first alerted me to a PLT - a bacon fried pastrami, tomato and lettuce sandwich. So one day I decided to have those with my cumin honey coleslaw. What a supper, I thought! As I was going along making these, I had an ah-ha moment. Ditch the lettuce and use the coleslaw on the sandwich. What a sandwich!
Make sure you grill or toast the bread on both sides as the coleslaw is somewhat wet with dressing and it will soak through if the bread is not well toasted. You also need to select a sandwich bread with a lot of body. I used Pepperidge Farm Sourdough
Sandwich bread although excellent choices would be marbled rye or a dark rye bread.
While the coleslaw has a lot of ingredients for the dressing, you just toss them together and add the shredded cabbage or coleslaw mix. I would suggest you add the dressing a bit at a time since you want a wet coleslaw for the salad but not a dripping one.
Cumin Honey Coleslaw
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 1/2 teaspoon honey
1 1/2 tablespoons chopped parsley
1 1/2 tablespoons finely chopped cilantro
1 tablespoon finely chopped jalapeno peppers (jarred)
1 tablespoon jalapeno liquid from the jar
2 teaspoons cumin
3/4 teaspoon salt
1 8.5 ounce bag shredded coleslaw
Whisk all but the coleslaw together. Pour over the coleslaw and mix well.
Bacon Fried Pastrami Sandwiches
4 to 6 ounces pastrami per sandwich
Grilled or toasted bread of your choice
Cumin Honey Coleslaw, above
If the pastrami is thinly cut, two pieces can be stacked on top of each other for frying purposes. Place the pastrami in a non stick frying pan. Weight it down so it doesn’t shrivel up as it fries. This can be done with anything heavy such as a brick that has been washed and wrapped in foil. Fry it until browned on one side, turn it and fry on the other side.
Place the hot pastrami on the bottom of the sandwich, finish with some coleslaw and a sliced tomato. Top with a second piece of bread.
©Copyright Helen S. Fletcher 2013. All Rights Reserved.