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Grilled Pastrami Root Vegetable Slaw Sandwich

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This grilled pastrami root vegetable slaw sandwich is the perfect autumn sandwich. It’s grilled until the outside is crispy and the inside is perfectly warmed through. Plus, the addition of a homemade root vegetable slaw takes this sandwich to a whole new level of deliciousness.

This post is sponsored by The FeedFeed and Land O’Lakes. All opinions are 100% my own.

Listen, I feel like I’ve been sharing a lot of sandwiches lately but I simply cannot help it. I’m so in love with all things sandwich. I want them for breakfast, lunch, and dinner. I mean, how many things can you think of that are that versatile. Plus, this grilled pastrami root vegetable slaw sandwich isn’t just your everyday ham and cheese lunch box sandwich of the past.

Nope – I took this assignment seriously and personally (ok, this is going to sound super conceited) I think I hit it out of the park.

There is something so amazing about the combination of pastrami, cheese, and slaw. In fact, even my husband (who is more team corned beef than pastrami) thought it was amazing. Oh, and one way to make things easy on yourself is by picking up your pastrami at the deli counter but just asking them to slice is super thick. I actually used navel pastrami which has a little more fat on it but totally New York style.

Next, I went straight for my favorite – Land O Lakes® Deli American. If you remember I worked with them a few years ago on some campaigns and the posts I made using their deli slices have been some of my most popular.

Like my chorizo beef burger with crispy onion straws, or my baked turkey bacon onion sandwiches OR my chicken bacon spinach grilled cheese. You get it – I LOVE THEIR STUFF!

That’s why when The Feedfeed sent a message asking if I wanted to work with them and Land O’Lakes I was all over it!

Like I was going to turn down the chance for Land O Lakes® Deli American to be delivered to my house.

I’m no fool.

I thought a lot about the type of sandwich I wanted to make that would go with the season and that would represent New York. Oh, I should mention that they wanted us to make a sandwich that was inspired by where we live. So, I thought about all the things that mean “New York” to me and I went with a mix up combo of a Jewish deli and farm to table.

With a name like “grilled pastrami root vegetable slaw sandwich” I think I nailed that mash up.

I live about 1-½ hour north of NYC so there are a lot of farms that not only supply New York City with their fresh vegetables but supply many of our local grocery stores with their fresh produce. That’s why I made sure to include all those fresh fall vegetables on this grilled pastrami and root vegetable slaw sandwich.

It’s time to let those root vegetables shine!

If you’re not familiar with Land O Lakes® Deli American you’re going to LOVE that it is sliced fresh to order at the deli counter.

PLUS it’s great melted or if you’re a sandwich purist, not melted.

Love the look of this grilled pastrami root vegetable slaw sandwich and want even more sandwiches in your life?

Try my turkey and cheese blt sandwich, healthy Greek yogurt curried chicken salad, baked cranberry cheddar turkey sandwiches, turkey cranberry pesto panini, grilled chicken pesto panini, avocado egg salad blt or my Philly cheesesteak grilled cheese.

Grilled Pastrami Root Vegetable Slaw Sandwich

This grilled pastrami root vegetable slaw sandwich is the perfect autumn sandwich. It’s grilled until the outside is crispy and the inside is perfectly warmed through. Plus, the addition of a homemade root vegetable slaw takes this sandwich to a whole new level of deliciousness.

Yield: 2 sandwiches

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

For slaw:

  • 1 large carrot, peeled and grated
  • 1/2 small red beet, peeled and grated
  • 1/2 small celery root, peeled and grated
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons whole grain mustard
  • 1/2 teaspoon kosher salt
  • Black pepper, to taste

For sandwich:

  • 4 slices Rye bread
  • 2 tablespoons unsalted butter
  • 8 slices Land O Lakes® Deli American
  • 3/4 pound thick sliced deli pastrami

Directions:

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 2 slices of the bread and top each turned over slice with 2 slices of Land O Lakes® Deli American, half of the pastrami, half of the slaw and 2 slices Land O Lakes® Deli American.

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.