Pastrami & coleslaw on rye
6
Points®
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 teaspoon(s)
Wholegrain Mustard
1 teaspoon(s), 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.
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