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.

Source: Midwest Living


Recipe Summary

30 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 27g; cholesterol 76mg; saturated fat 10g; carbohydrates 36g; mono fat 7g; poly fat 9g; insoluble fiber 3g; sugars 7g; protein 25g; vitamin a 1244IU; vitamin c 34.4mg; riboflavin 0.2mg; niacin equivalents 2.5mg; vitamin b6 0.2mg; folate 13.3mcg; vitamin b12 1.5mcg; sodium 1340mg; potassium 194mg; calcium 260mg; iron 3.5mg.