Pastrami Sandwich with Broccoli Slaw and Swiss Cheese Recipe

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 Recipe

Ingredients You’ll Need

Each ingredient in this Pastrami Sandwich with Broccoli Slaw and Swiss Cheese Recipe plays a specific role, creating layers of flavor and texture. I always recommend picking fresh broccoli slaw and good-quality pastrami for the best results.

• Rye bread: Opt for sturdy slices with a bit of tang to complement the sandwich fillings.
• Salted butter: Softened for easy spreading and to achieve a perfectly toasted golden crust.
• Russian dressing: Adds a creamy, tangy kick—feel free to use your favorite brand or homemade.
• Deli Swiss cheese: Melts beautifully and brings a mild nuttiness that balances the pastrami.
• Deli pastrami: Thin but substantial slices with lots of smoky flavor; try to get freshly sliced if you can.
• Dill pickles: Thinly sliced for that bright and tangy crunch that cuts through the richness.
• Broccoli slaw mix: Fresh and crunchy, this is the star of the slaw—can be prepped ahead.
• Mayonnaise: For the slaw dressing’s creamy base; use full-fat for best texture.
• Milk: Just a splash to lighten the slaw dressing so it’s not too thick.
• Sugar: Balances out the vinegar and adds a subtle sweetness to the slaw.
• Apple cider vinegar: Use organic if possible—it gives a gentle tang without overpowering.
• Celery seeds: Add a hint of earthy brightness to the slaw.
• Poppy seeds: Bring a bit of crunch and a lovely nutty note.
• Cracked pepper and sea salt: Season carefully to enhance all the flavors.
• Cayenne pepper (optional): For a little gentle heat, only if you like a touch of spice.

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.

How to Make Pastrami Sandwich with Broccoli Slaw and Swiss Cheese Recipe

Step 1: Prepare the Broccoli Slaw Ahead

Start by mixing all the broccoli slaw ingredients in a bowl: broccoli slaw, mayo, milk, sugar, apple cider vinegar, celery seeds, poppy seeds, cracked pepper, sea salt, and a dash of cayenne if you like. Cover and refrigerate for at least an hour, but I often make it a day ahead so the flavors meld beautifully. This step ensures your slaw is crisp, well-seasoned, and ready to add that satisfying crunch to your sandwich.

Step 2: Butter the Bread and Warm the Pastrami

Butter the outsides of your rye bread generously—don’t be shy; this helps create that enviable golden crust. Then, melt some butter in a frying pan over medium-high heat and sear the pastrami slices for about a minute on each side until lightly browned. I discovered that warming the pastrami this way intensifies its flavor and adds just a touch of crispiness, making the sandwich extra delicious.

Step 3: Assemble the Sandwich

Spread Russian dressing on the insides of both bread slices while your pastrami is warming. Place the hot pastrami on one slice, then pile on the chilled broccoli slaw, thinly sliced dill pickles, and the Swiss cheese. Top with the second slice of bread, butter side out. This combination of hot and cold, soft and crunchy, creamy and smoky is what makes this Pastrami Sandwich with Broccoli Slaw and Swiss Cheese Recipe so memorable.

Step 4: Toast the Sandwich to Perfection

Transfer your assembled sandwich back to the pan and lower the heat to medium-low. Toast for 4–5 minutes per side until the bread is beautifully golden and the cheese melts. Patience here pays off—you want to avoid burning the bread and ensure the cheese coats everything in that perfect gooey layer. Slice it up while hot and get ready to wow your taste buds.

How to Serve Pastrami Sandwich with Broccoli Slaw and Swiss Cheese Recipe

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.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftovers tightly in foil or plastic wrap and keep them in the fridge for up to 24 hours. Keeping the slaw separate until you’re ready to eat helps avoid soggy bread, which I learned the hard way back in the day.

Freezing

Freezing the whole sandwich isn’t my favorite because the texture changes, but you can freeze the pastrami and broccoli slaw separately for longer storage. Just thaw overnight in the fridge for best results and reassemble fresh.

Reheating

To reheat leftovers, I recommend a quick pan toast or toaster oven method to revive the crispy bread while melting the cheese again. Microwave reheating tends to make the bread soggy, so I avoid it if I can.

FAQs

Final Thoughts

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. So go ahead—try this at home, and I bet you’ll have everyone asking for seconds before you know it!

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