2 pounds thinly sliced corned beef
2 cups reduced-sodium beef broth
16 slices rye bread
8 slices Swiss cheese
1/2 cup Dijon mustard
About 3 cups coleslaw (homemade or from the deli)
Place pastrami, corned beef and broth in a slow cooker. Heat, covered on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.
Set out bread slices and cheese on a platter and mustard and coleslaw in a small bowls. Cover with plastic wrap until served (up to one hour).
When pastrami mixture is hot, invite guest to make their own sandwiches or assemble for them. Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.
Makes ; 16 sandwiches
Notes: If you don't have a slow cooker, put the pastrami and corned beef with a little broth in the microwave-safe bowl, cover and warm in a microwave oven.
I make these for the boys on Sunday while they watch football. They assemble the sandwiches themselves.
