- 4
Ingredients
- FOR THE COLESLAW, COMBINE:
- 2 Tbsp. cider vinegar
- 1 Tbsp. fresh lemon juice
- 1 tsp. prepared yellow mustard
- 1 tsp. sugar
- 1/2 tsp. celery seed Tabasco sauce, kosher salt, and black pepper to taste
- 2 cups shredded and chopped red cabbage
- 1/2 cup finely diced celery
- FOR THE DRESSING, WHISK:
- 1/2 cup sour cream
- 3 Tbsp. chopped capers
- 3 Tbsp. minced shallots
- 2 Tbsp. mayonnaise
- 1 Tbsp. ketchup
- 2 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- FOR THE SANDWICHES, SPREAD:
- 8 slices seeded rye bread
- 8 slices Swiss cheese
- 8 oz. deli-sliced pastrami
- For Chips:
- SPREAD:
- 7 oz. ridged potato chips
- 1 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Black pepper to taste
- COMBINE:
- 1/2 cup sour cream
- 2 tsp. each minced lemon zest and fresh thyme
- 1 clove garlic, minced
- Salt and black pepper to taste
Preparation
Step 1
Preheat griddle or nonstick skillet over medium.
For the coleslaw, combine vinegar, 1 Tbsp. lemon juice, mustard, sugar, and celery seed, then season with Tabasco, salt, and pepper; toss with cabbage and celery; set aside.
For the dressing, whisk together sour cream, capers, shallots, mayonnaise, ketchup, 2 tsp. lemon juice, and Worcestershire; season
with Tabasco and pepper.
For the sandwiches, spread 1 Tbsp. dressing on each bread slice, then top with a slice of cheese. Place 1/2 cup slaw on 4 slices; top with 2 oz. pastrami and remaining 4 bread slices, cheese and dressing side down.
Wrap each sandwich with a moist paper towel, set on a microwave safe
plate, and microwave 1 minute. Remove sandwiches from paper towels and toast on griddle, about 2 minutes per side.
Per sandwich: 429 cal; 19g total fat (9g sat); 74mg chol; 1169mg sodium; 38g carb; 5g fiber;
For Chips:
Preheat oven to 400°. Line a baking sheet with parchment paper.
Spread chips onto prepared baking sheet and bake 5 minutes.
Toss warm chips with cumin and paprika in a bowl or paper bag; season with pepper.
Combine sour cream, zest, thyme, and garlic for the dip and season
with salt and pepper. Serve chips with dip.
Per serving: 346 cal; 23g total fat (5g sat); 20mg chol; 292mg sodium; 26g carb; 2g fiber; 5g protein