Hot Smoked Pastrami Sandwich with Tangy Mustard Slaw Step-by-step instructions

Before you start

Before you begin, ensure your workspace is clean and you have all ingredients measured. Finely shred the cabbage using a sharp knife or a mandoline for a consistent texture.

Have your brioche buns sliced and ready for the toaster. Keep the pastrami in the refrigerator until you are ready to slice and steam it to maintain food safety standards.

Instructions

Preparing the Mustard Slaw

1. 1Prepare the Slaw
   In a mixing bowl, combine the shredded green cabbage, deli mustard, mayonnaise, and apple cider vinegar. Toss everything together until the cabbage is evenly coated in the creamy, tangy dressing. Set the mixture aside to allow the flavors to meld while preparing the meat.
   Look for The slaw should look creamy and well-coated.
   Tip Finely shredding the cabbage ensures a better texture in every bite.

The slaw should look bright, creamy, and uniform. The cabbage should be softened slightly by the dressing but still retain a pleasant crunch. Ensure all ingredients are well-incorporated and the vinegar is balanced with the mayonnaise and mustard.

Steaming the Pastrami

2. 2Steam the Pastrami
   Place the thick slabs of pastrami into a large skillet with a small amount of water or broth. Cover with a lid and steam over medium-high heat for 3 minutes. Once the fat begins to render and looks translucent, place the Swiss cheese slices on top of the meat, cover again, and let it melt until it reaches 145°F (63°C). Let the meat rest for at least 3 minutes before assembling.
   Look for The fat on the pastrami should look buttery and translucent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Steam helps keep the pastrami moist instead of drying it out.

The pastrami should be steaming hot with a buttery, translucent appearance to the fat. The Swiss cheese must be completely melted and clinging to the meat. Use a kitchen thermometer to verify the meat has reached the safe temperature of 145°F (63°C).

Final Assembly

3. 3Assemble the Sandwich
   Toast the buttered brioche buns until golden brown. Pile the hot, cheesy pastrami onto the bottom bun. Top generously with the prepared mustard slaw and finish with a layer of sliced dill pickles. Place the top bun on the stack, slice in half, and serve immediately while hot.
   Look for The brioche should be toasted and golden.
   Tip Press down slightly on the sandwich to help the flavors combine before slicing.

The sandwich should be stacked securely with the slaw and pickles holding their shape.

The brioche buns should be toasted to a golden brown color and feel warm to the touch. The final result should look glistening and inviting, ready to be sliced and served.

Common mistakes

A common mistake is overcrowding the skillet, which prevents the pastrami from steaming evenly. Only cook as many slices as can fit in a single layer to ensure proper heat distribution.

Another frequent error is using cold bread; always toast the buns thoroughly, as this provides a necessary barrier that keeps the sandwich from falling apart when you add the slaw.

How to tell it’s done

The pastrami is done when it is heated through to an internal temperature of 145°F (63°C). At this stage, the fat should appear translucent and buttery rather than opaque.

The Swiss cheese should be fully melted and slightly bubbly. Remember to let the meat rest for at least 3 minutes after removing it from the heat to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest