Turkey pastrami, Pepper Jack & Slaw on Sliced Sourdough

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.

Enjoy!