Grilled Pastrami and Root Vegetable Slaw Sandwich


A Note from Feedfeed

Grilled Pastrami AND a Root Vegetable Slaw?! NutmegNanny's sandwich made with Land O Lakes® Deli American was the star of lunch at FeedfeedBrooklyn! Trust us, don't plan on making it out with any leftovers. 

Recipe by NutmegNanny | Photo by TheFeedfeed


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  • Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 2

Recipe Card

For the Slaw


  • 1 large carrot, peeled and grated
  • 1/2 small red beet, peeled and grated
  • 1/2 small celery root, peeled and grated
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • Black pepper, to taste

For the Sandwich



  • Step 1

    In a medium-sized bowl add grated carrot, beet and celery root. In a small bowl whisk together vinegar, olive oil, mustard and kosher salt. Pour over the vegetables and toss to combine. Taste and add more kosher salt and black pepper if desired.

  • Step 2

    Let the mixture sit while you prepare the salad. If you notice the mixture giving off a lot of water (which it might) drain the mixture before placing on the sandwich.

  • Step 3

    Preheat your panini press to medium heat. Lay out your bread and spread ½ tablespoon of butter on one side of each slice of bread.

  • Step 4

    Flip over 2 slices of the bread and top each turned over slice with 2 slices of Land O Lakes® Deli American, half of the pastrami, half of the slaw and 2 slices Land O Lakes® Deli American.

  • Step 5

    Top the sandwich with the remaining slice of bread, butter side out.

  • Step 6

    Add the sandwich to the panini press, close the lid and let the sandwich cook until the outside is crispy and browned and the inside is warmed through and melted - about 10 minutes.