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This grilled pastrami sandwich with root vegetable slaw is the perfect autumn sandwich. It’s grilled until the outside is crispy and the inside perfectly warmed.
I’ve been sharing a lot of sandwiches lately, but I cannot help it. I’m so in love with all things sandwich. Especially if those sandwiches are made in a panini press.
I want them for breakfast, lunch, and dinner. How many things can you think of that are that versatile? Plus, this grilled pastrami sandwich (with root vegetable slaw!) isn’t just your everyday ham and cheese lunch box sandwich of the past.
There is something so delicious about the combination of pastrami, cheese, and slaw.
Even my husband (who is more team corned beef than pastrami) thought it was terrific.
One way to make things easy on yourself is to pick up your pastrami at the deli counter and ask them to slice it thick.
Ingredients needed
- For slaw:
- carrot
- red beet
- celery root
- red wine vinegar
- olive oil
- whole grain mustard
- kosher salt
- black pepper
- For sandwich:
- rye bread
- butter
- cheese
- pastrami
How to make a grilled pastrami sandwich
I love a hearty sandwich because they are filling, easy to make, and don’t require much effort. All things I love after a long day!
- First, make your slaw and set it aside while you prepare the sandwiches. If your slaw starts to get watery, you can gently drain it before piling it on the sandwich.
- Preheat your panini press to medium heat.
- Spread butter on one side of each slice of bread.
- Top the unbuttered side of two slices of bread with cheese, pastrami, slaw, and more cheese.
- Top with remaining slices of bread, buttered side out.
- Add your sandwich to your preheated panini press and cook for 10 minutes or until the bread is toasted and the inside is warmed throughout.
My Pro Tips
Recipe Tips
- Cook your sandwich low and slow so the meat, cheese, and slaw have time to warm. Don’t rush this step; you’ll end up with burnt bread and cold insides.
- You can get your pastrami from the deli section of your grocery store. Ask them to slice it thick if you want it to resemble freshly sliced pastrami.
- This sandwich will taste the best if served immediately.
- Wear gloves when grating your beetroot so you don’t end up with red-stained hands.
Substitutions and Adaptations
I love this sandwich as is BUT I know how you all love options. Here are a few changes you can make that will keep this sandwich tasting great.
- If you do not have a panini press you can use a pan set over medium-low heat. Flip the sandwich halfway through.
- Switch up the cheese by using sliced Swiss, provolone, or muenster.
- Although this is a pastrami sandwich, you could substitute corned beef for a similar flavor.
- Use a coleslaw mix instead of the grated root vegetables for a more traditional slaw topping.
- Try using sliced pumpernickel or sourdough bread for a different twist.
FAQ’s
More sandwich recipes
Grilled Pastrami Sandwich with Root Vegetable Slaw
Ingredients
For slaw:
- 1 large carrot, peeled and grated
- ½ small red beet, peeled and grated
- ½ small celery root, peeled and grated
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons whole grain mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For sandwich:
- 4 slices Rye bread
- 2 tablespoons unsalted butter
- 8 slices mild cheddar cheese
- 1 pound thick sliced deli pastrami
Instructions
For slaw:
- In a medium-sized bowl, add grated carrot, beet, and celery root.
- In a small bowl whisk together vinegar, olive oil, mustard and kosher salt.
- Pour over the vegetables and toss to combine. Taste and add more kosher salt and black pepper if desired.
- Let the mixture sit while you prepare the salad. If you notice the mixture giving off a lot of water (which it might) drain the mixture before placing on the sandwich.
For sandwich:
- Preheat your panini press to medium heat.
- Lay out your bread and spread 1/2 tablespoon of butter on one side of each slice of bread.
- Flip over two slices of the bread and top each turned-over slice with two slices of cheese, half of the pastrami, half of the slaw, and two more slices of cheese.
- Top the sandwich with the remaining slice of bread, butter side out.
- Add the sandwich to the panini press, close the lid, and let the sandwich cook until the outside is crispy and browned and the inside is warmed through and melted – about 10 minutes.
- Note: don’t cook the sandwich on too high of a temperature or the outside will cook too fast and the inside will not get warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t had a good pastrami sammie in forever, this looks amazing.
Mmm, this sandwich would fit perfectly to my lunch. Love Love Love this recipe! I’m sure these tastes are amazing! So YUMMY!
Oh wow, this looks AMAZING! Perfect fall sandwich!
What a great idea to use these root veggies for your slaw! YUM!
Looks seriously incredible! I’m seriously drooling over this goodness, need to try this soon!
These sandwiches look so tasty! Definitely making this for lunch
This looks absolutely delicious! Yummy!
This is the best looking sandwich! I cannot wait to try this for lunch this week!
I can’t remember the last time I had pastrami but I can’t wait to try this!
This looks like the perfect sandwich! I need to try all of these tasty layers and flavors.