Squashed PB&J? Bad news. But our grown-up sandwich tastes better pressed, making it perfect for tossing in a cooler or beach bag. Here are the secrets to mastering the art of the smush.




  • In a small bowl combine mayonnaise and mustard. In a large bowl stir together vinegar, honey, dill, and caraway seeds until honey is dissolved. Add coleslaw mix and green onions; toss well to coat. Add half of the mayonnaise mixture to the coleslaw mixture; toss well to combine; set aside.

  • Split the bread loaf horizontally in half. Spread bottom of loaf with remaining mayonnaise mixture. Layer half the pastrami, the cheese, and remaining pastrami on top. Spoon coleslaw mixture atop pastrami. Top with remaining bread half. Press down firmly.

  • Wrap the whole loaf tightly in plastic wrap. Place sandwich on a baking sheet in the refrigerator. Place a 13x9x2-inch baking pan on top of sandwich. Add 5 to 6 unopened cans of food to the pan to press down the sandwich. Chill for at least 4 hours or up to 24 hours before serving. Use a sharp serrated knife to cut sandwich crosswise into six portions.

Nutrition Facts

492 calories; 27 g total fat; 76 mg cholesterol; 1340 mg sodium. 36 g carbohydrates; 25 g protein;