It nearly took me longer to type that title than it did to whip up this amazing sandwich and devour it.
My house is no stranger to a grilled cheese for dinner. And not just because it’s the only thing a toddler will eat 5 1/2 days a week. Home late from work + haven’t been grocery shopping = pesto and mozzarella melted on excessively buttered bread.
THIS sandwich, however, has its life together. And is something you can serve for dinner without complaint. Deli pastrami simmered low in beef broth, melted havarti, grainy mustard on perfectly grilled bread…all topped with the easiest sweet pickle slaw. You’ll feel like it’s 1 am in that dive bar that has the best food. But it’s a Wednesday. And you have time for Netflix because dinner only consumed 20 minutes of your evening. *cheers*
If you want to go traditional and dig yourself some rye bread, please use it, it would be delicious. Rye is not so popular among those fed by Momma Z’s Kitchen, so I go with an extra grainy sandwich bread. Whatever you decide, it needs to have some hearty texture to it. A fluffy white sandwich bread wouldn’t stand a chance.
- 1 cup beef broth
- ½ lb beef pastrami
- 8 slices Havarti cheese
- 8 slices rye or whole grain sandwich bread
- 2 cups coleslaw mix (green cabbage and carrots)
- ½ cup mayonnaise
- 2 T pickle juice
- ¼ tsp. cayenne
- ⅓ cup diced sweet pickle chips
- Whole grain mustard
- 4 T softened butter
- Simmer the pastrami in the beef broth in a large saucepan on low heat, covered, while you prepare the rest of the ingredients. The goal is to heat it up, not cook it.
- In a medium bowl, whisk together the mayonnaise, pickle juice, cayenne, a pinch of salt and pepper, and pickles. Add the coleslaw mix and toss to coat. Set aside.
- Generously butter (crust to crust is a must!) one side of each slice of bread with the softened butter.
- Heat the largest skillet/griddle you have over medium heat. Place as many bread slices as will fit, buttered side down in the pan. Carefully spread about a teaspoon of mustard on each slice (it doesn't have to be perfect).
- Top each bread with a slice of Havarti and grill until golden brown on the bottoms and cheese is melted (each sandwich will have two slices of cheese, one on top and one on bottom).
- Take the bread out of the pan and set on a cutting board, grill the rest of the bread with cheese if needed.
- Top one slice of bread with ¼ of the pastrami (remove from the pan with tongs and let the broth drain off a bit), ¼ of the slaw and top with another melty bread slice.
- Stuff yo face.