Photo of Pastrami & coleslaw on rye by WW

Pastrami & coleslaw on rye

9
7
7
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
1
Difficulty
Easy
It's best to throw this together just before you want it, but the coleslaw can be made ahead of time to make it easy to assemble. Since it's difficult to make coleslaw in small quantities for one, this recipe makes enough for two servings so you can use half and store half for later.

Ingredients

Rye Bread (German Style)

4 slice(s), small

Pastrami

4 slice(s), medium

Carrots, raw

1 medium, peeled and grated coarsely

Cabbage

50 g, red, grated coarsely

Fat Free Natural Yogurt

90 g

Lemon Juice, Fresh

1 teaspoons

Wholegrain Mustard

1 teaspoons, level

Instructions

  1. To make the coleslaw, mix together all the ingredients in a bowl and season. To make the sandwich, top each slice of rye bread with a quarter of the coleslaw and store the remaining half of the coleslaw in the fridge for up to 3 days.
  2. Just before eating, top each slice of rye bread with the remaining coleslaw and two slices of the pastrami.

Notes

Enjoy planning your lunches in advance and make it part of your regular routine. And then if you take this to work, with a home made sandwich to hand, you can easily resist the sandwich bar down the road.