Celebrate National Hot Pastrami Sandwich Day - 01/14/13
On My Plate
On My Plate
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Ingredients

  • 1/8 of
  • 1/4 of
  • 8 sandwich
  • 2 lbs cooked
  • 8 slices
  • 16 long thin
  • dill pickle slices
  • 1 thinly sliced large
  • red onion
  • 16 slices
  • artisan rye bread
  • 1 cup beef broth
  • 2 slices of bread
  • 2 slices rye bread
  • 2 thin slices
  • 1/4 cup cream
  • 4-5 ounces thinly sliced
  • Dressing
  • 1 cup
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp celery seed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp cider vinegar
  • 3 cups finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded carrot
  • 1/4 cup raisins

Instructions

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