Hot Pastrami Sandwiches
Photo by Lisa Romerein
Ingredients
- 8 slices Swiss cheese
- 2 pounds thinly sliced peppered pastrami
- 2 pounds thinly sliced corned beef
- 2 cups reduced-sodium beef broth
- 16 slices rye bread
- ½ cup Dijon mustard
- About 3 cups coleslaw (homemade or from the deli)
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. 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 ...
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