Ingredients
4 c. coleslaw mix
3 tbsp. extra-virgin olive oil, divided
2 tbsp. cider vinegar
1 tsp. granulated sugar
Kosher salt
1 lb. thinly sliced pastrami
8 slices lightly toasted seeded rye bread
2 tbsp. French’s Classic Yellow Mustard, plus more for serving
Cornichons or small pickles, for serving
Preparation
Step 1In a medium bowl, toss the coleslaw mix with 2 tablespoons of the oil, vinegar, sugar, and 1/2 teaspoon salt until well combined. Set aside.Step 2Heat a large skillet over medium heat. Add remaining 1 tablespoon oil and pastrami in an even layer. Cover and cook, just until heated through, about 3 minutes. Uncover, and remove from the heat.Step 3Arrange bread on a work surface. Spread the slices with French’s Classic Yellow Mustard and top with coleslaw. Top coleslaw with warmed pastrami. Close the sandwich and serve with cornichons.
