Pastrami on Ciabatta - Love of Food

Pastrami on Ciabatta

NYC deliciousness: sliced pastrami, creamy coleslaw, sliced provolone cheese on ciabatta

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 20 min
Cook Time: 0 min

RECIPE
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Servings:

Yield: 6 servings

Ingredients:

6 ciabatta rolls, split
12 thin slices provolone cheese
18 ounces or 1 1/8 pounds pastrami, sliced very thin
1½ tablespoons sugar
1/8 teaspoon ground white pepper
½ teaspoon celery seed
2 teaspoons horseradish
1¼ teaspoons yellow mustard
¾ cup mayonnaise
1¾ tablespoons apple cider vinegar
2½ cups shredded cabbage
1/8 cup matchstick carrots
3 tablespoons onions, diced 1/8 inch
¾ cup Dijon mustard
2¼ teaspoons horseradish

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Creamy Coleslaw: Combine sugar, pepper and celery seed. Stir in first-listed horseradish and yellow mustard. Add mayonnaise. Mix well. Stir in vinegar. Toss with cabbage, carrots and onions. Mix well. Keep refrigerated until ready to use.
Horseradish Mustard: Combine Dijon mustard and horseradish in a bowl. Mix well. Keep refrigerated until ready to use.
Sandwich Build: Place 2 slices provolone cheese on bottom of roll. Place about 3 ounces pastrami on top of cheese. Place ½ cup Creamy Coleslaw on top of pastrami. Spread 2 tablespoons Horseradish Mustard on crown of roll. Place crown of roll on sandwich and close. Cut in half and serve.