Hot Pastrami Sandwiches

Categories: crockpot
Nb persons: 8

2 pounds	thinly sliced peppered pastrami
2 pounds	thinly sliced corned beef
2 cups	reduced-sodium beef broth
16 slices	rye bread
8 slices	Swiss cheese
1/2 cup	Dijon mustard
About 3 cups coleslaw (homemade or from the deli)

1. Place pastrami, corned beef, and broth in a slow-cooker.* Heat, covered, on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.

2. Set out bread slices and cheese on a platter, and mustard and coleslaw in small bowls. Cover with plastic wrap until served (up to 1 hour).

3. When pastrami mixture is hot, invite guests to make their own sandwiches, or assemble for them: Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw, and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.

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