Photography by T. Mike Fletcher
Cumin Honey Coleslaw
½ cup mayonnaise
½ cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1½ teaspoon honey
1½ tablespoons chopped parsley
1½ tablespoons finely chopped cilantro
1 tablespoon finely chopped jalapeno peppers (jarred)
1 tablespoon jalapeno liquid from the jar
2 teaspoons cumin
¾ teaspoon salt
1 8½-ounce bag shredded coleslaw
Whisk all but the coleslaw together. Pour over the coleslaw and mix well. I would suggest you add the dressing a bit at a time since you want a wet coleslaw for the salad—but not a dripping one.
Bacon Fried Pastrami Sandwiches
4 to 6 ounces pastrami per sandwich
Grilled or toasted bread of your choice (I used Pepperidge Farm Sourdough
Sandwich bread, although excellent choices would be marbled rye or a dark rye bread).
Sliced tomatoes
Cumin Honey Coleslaw, above
If the pastrami is thinly cut, two pieces can be stacked on top of each other for frying purposes. Place the pastrami in a non-stick frying pan. Weight it down so it doesn’t shrivel up as it fries. This can be done with anything heavy such as a brick that has been washed and wrapped in foil. Fry it until browned on one side, turn it and fry on the other side.
Place the hot pastrami on the bottom of the sandwich. Finish with some coleslaw and a sliced tomato. Top with a second piece of bread.
By Helen Fletcher, The Ardent Cook
