I’m seeing recipes for corned beef sandwiches pop up everywhere lately, probably because St. Patrick’s Day is just around the corner. This recipe in particular looked good. I decided to make a variation of it using the spicy slaw we used on the pulled pork sliders back in January.
I’m a big fan of this slaw, its pretty, it tastes great and it has very few ingredients.
Only heat the pepper jack and turkey pastrami, then let it rest for a few minutes before you open it and add the slaw.
Add as little or as much slaw as you like.