This lunch favorite was originally inspired by a jackpot sandwich shop in New Orleans; it is a homemade classic that serves two, sure to please. Make it plenty thick, and don’t skimp on the Russian dressing.

This is a simple recipe in terms of components to the sandwich, but complexity and nuance of flavor abound. Go with an artisan-style sliced bread, trust me. Next, pick up some thin-sliced pastrami. Then the cheese. Swiss is the way to go here. All that’s left to do is get the coleslaw together.

You may want to buy a pre-packaged shredded cabbage-and-carrot mix, or do the bit of extra work and get a nice fresh head of green cabbage and some crunchy carrots to grate. There is no substitute for making the Russian dressing by scratch though.

You will need mayonnaise, ketchup-style chili sauce, horseradish, hot sauce, Worcestershire sauce, onion powder, smoked paprika, and salt. Mix these ingredients together (don’t forget to save a little bit for spreading on the bread) and keep them cool in the fridge.

You will toss the dressing with the cabbage and carrot once the bread, meat, and cheese are put together. Spread some dressing on each piece of bread. Then put meat and cheese on one piece, coleslaw on the other.

If you want it cold, you’re good to go (maybe some pickles on the side … ); if you want it hot, I suggest a skillet, but the oven may do just fine. Tasty and filling, total satisfaction from a quick, easy-to-make lunch.

1. Whisk together the russian dressing ingredients. Place in the fridge until ready to use. Taste and season with salt, to taste.
2. Toss coleslaw together with russian dressing. I like 3 tablespoons of dressing, but start with 1 and go from there. Set aside.
3. Spread a little russian dressing on one side of both pieces of bread. Top one piece of bread with pastrami and cheese. Top with slaw and the other piece of bread.
4. Eat cold or warm up in the oven or a skillet. Enjoy!