Pastrami Sandwich with Broccoli Slaw and Swiss Cheese

I absolutely love sharing this Pastrami Sandwich with Broccoli Slaw and Swiss Cheese recipe because it hits all the right notes—savory, tangy, creamy, and crunchy all at once. Whenever I whip this up, it’s like a little deli feast coming together right in my own kitchen, without needing to head out to the city. You’ll find that the balance between the tender pastrami and the fresh broccoli slaw makes every bite absolutely irresistible. This sandwich isn’t just a quick fix; it’s a game-changer for lunch or a casual dinner when you want something satisfying but not fussy. The broccoli slaw adds an unexpected but delightful twist, giving it a fresh crunch that pairs perfectly with melted Swiss cheese and zesty Russian dressing. Trust me, your taste buds will thank you for trying this Pastrami Sandwich with Broccoli Slaw and Swiss Cheese recipe! This Pastrami Sandwich with Broccoli Slaw and Swiss Cheese recipe holds a special place in my kitchen rotation because it combines simple ingredients into something truly satisfying and unique. I love how easy it is to make yet how impressive it feels when you take that first melty, crunchy bite. This Pastrami Sandwich recipe delivers a classic deli experience with warm, slightly browned pastrami, melted Swiss cheese, tangy Russian dressing, crunchy dill pickles, and fresh coleslaw, all layered between buttery toasted rye bread. Ideal for a hearty lunch or satisfying dinner, this sandwich can be quickly assembled and cooked on the stovetop for perfect melty goodness. So go ahead—try this at home, and I bet you’ll have everyone asking for seconds before you know it!

Variations; While I love the classic combination, I’m a huge fan of swapping things up to keep this sandwich fresh and fun. Don’t be shy about making this Pastrami Sandwich with Broccoli Slaw and Swiss Cheese recipe your own—in fact, it’s how I’ve kept it exciting over the years.
– Add some heat: I’ve thrown in a few slices of jalapeño or swapped cayenne pepper for smoked paprika to give the sandwich a bit of a spicy kick.
– Use different cheese: Sometimes I’ll swap Swiss for provolone or sharp cheddar, depending on how melty or sharp I want the sandwich to be.
– Switch up the bread: If rye isn’t your thing, a hearty sourdough or even a pretzel bun works surprisingly well.
– Make it vegetarian: Try substituting the pastrami with thick-cut smoked tofu or grilled mushrooms, topped with the same slaw for a smoky crunch.

Pro Tips:
– Butter the Bread Thoroughly: Butter every inch of the outside for even, golden-toasty crust that doesn’t stick to the pan.
– Warm Pastrami Quickly: Just a minute per side is enough to heat it through and add a little crisp edge without drying it out.
– Make Broccoli Slaw in Advance: Letting it rest enhances flavor and prevents soggy bread after assembly.
– Low and Slow Toasting: Cook on medium-low heat to allow cheese to melt while bread crisps, avoiding burnt outsides.

How to Serve?
Garnishes – I like to garnish this sandwich with a handful of fresh herbs like chopped parsley or a sprinkle of dill, which pairs beautifully with the pickles and slaw. A few extra pickle slices on the side never hurt either—it’s that bright bite that keeps me coming back for more every time.
Side Dishes – My go-to pairings are kettle-cooked potato chips for crunch or a simple bowl of tomato soup for dipping on cooler days. A crisp dill pickle spear is a classic, and sometimes I’ll serve a small side of roasted sweet potato fries to switch things up.
Creative Ways to Present – For a fun twist at brunch or a casual gathering, I’ve served these sandwiches cut into quarters with toothpicks, alongside small jars of extra Russian dressing for dipping. Another idea is to toast the sandwich open-faced under a broiler to get that toasty cheese crust that looks as good as it tastes.

FAQs:
Can I use regular coleslaw instead of broccoli slaw in this sandwich?
Absolutely! While broccoli slaw adds a unique crunch and flavor, regular coleslaw works just as well and will still provide that fresh, tangy element. Just make sure it’s not too watery to keep your sandwich from getting soggy.

What kind of bread works best for the Pastrami Sandwich with Broccoli Slaw and Swiss Cheese Recipe?
Rye bread is my personal favorite because its slight sourness complements the rich pastrami and creamy Swiss cheese perfectly. However, dense sourdough or a sturdy sandwich rye works well too, as long as it can hold up to toasting and the fillings.

Can I make this sandwich vegetarian?
Yes! Try swapping pastrami with smoked tofu, or grilled portobello mushrooms for a smoky, meaty texture while keeping the delicious broccoli slaw, and Swiss cheese to maintain flavor and crunch.

How long can the broccoli slaw be stored before assembling the sandwich?
The broccoli slaw can be made up to two days ahead, and stored in the refrigerator. This resting time lets the flavors meld, and improves the overall taste of the sandwich.

What’s the best way to keep the bread crispy after assembling the sandwich?
Toast the sandwich on medium-low heat slowly, and serve immediately. Avoid assembling the sandwich too far ahead, to prevent the bread from getting soggy, especially due to the slaw and dressing moisture.

Ingredients:
Sandwich:
2 slices Rye bread
2 tablespoons salted butter, softened (plus more for bread)
2 tablespoons Russian dressing
2 thick slices deli Swiss cheese
6 slices deli pastrami
Thinly sliced dill pickles, to taste
¼ cup coleslaw or broccoli slaw (see below)
Broccoli Slaw:
½ lb broccoli slaw mix
¼ cup mayonnaise
½ tablespoon milk (any type)
½ tablespoon sugar
1 tablespoon apple cider vinegar (preferably organic)
¼ teaspoon celery seeds
¼ teaspoon poppy seeds
Cracked pepper and sea salt, to taste
A dash of cayenne pepper (optional)

Instructions:
Prepare the Slaw: In a bowl, combine broccoli slaw mix, mayonnaise, milk, sugar, apple cider vinegar, celery seeds, poppy seeds, cracked pepper, sea salt, and cayenne pepper if using. Mix well, cover, and refrigerate for at least 1 hour before serving.
Butter the Bread: Spread softened butter on the outside surfaces of both rye bread slices to ensure even browning during cooking.
Brown the Pastrami: Heat 2 tablespoons of butter in a large frying pan over medium-high heat. Lay the pastrami slices in a single layer and cook for about 1 minute per side until slightly browned and warmed through.
Apply Russian Dressing: While the pastrami warms, spread Russian dressing on the inside surfaces of both bread slices.
Assemble the Sandwich: Place the warmed pastrami on one piece of bread with dressing side up. Layer on coleslaw or broccoli slaw, thinly sliced dill pickles, and Swiss cheese slices.
Close and Cook: Top with the second slice of bread, butter side facing out. Transfer the sandwich to the pan, reduce heat to medium-low, and cook for 4-5 minutes on each side until bread is golden brown and cheese melts.
Serve: Slice the sandwich in half and serve immediately while hot and melty.

Notes:
– The broccoli slaw can be prepared up to 2 days in advance for convenience.
– Using salted butter enhances the flavor, but, can be substituted with unsalted butter plus a pinch of salt if preferred.
– Russian dressing adds tang and creaminess, but, Thousand Island can be used as an alternative.
– Ensure the pan temperature is medium-low when grilling the sandwich, to avoid burning the bread before the cheese melts.
– For a spicier kick, add more cayenne pepper, or a few dashes of hot sauce to the slaw.
– This recipe makes one sandwich, but, can be scaled up easily for multiple servings.

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