Charcuterie / Sandwiches

Jambon de Paris Sandwich

with Jambon de Paris - Cooked Ham - 6 lbs

​4 sandwiches


2 pounds Jambon de Paris

8 slices seeded rye bread

4 tablespoons Russian dressing

4 slices Swiss cheese

1 cup coleslaw

Russian dressing:

1 cup mayonnaise

1 cup sweet pickle relish

1⁄4 cup ketchup

1 1⁄2 tablespoons buttermilk


Preheat the oven to 300°F. Wrap the bread in aluminum foil; bake for 10 to 12 minutes, until the bread is warmed through.

Meanwhile, to steam the Jambon, bring a pot of water fitted with a steamer basket to a boil. Wrap the pastrami in aluminum foil and place in the basket; cover and allow to steam for 15 to 20 minutes, until all the slices are thoroughly heated.

To assemble each sandwich, spread 1⁄2 tablespoon Russian dressing on one slice of warm rye bread. Add 1⁄2 pound of hot Jambon to the same slice, overlaying the Russian dressing. Top the hot Jambon with 1 slice of Swiss cheese and 1⁄4 cup coleslaw. Spread 1⁄2 tablespoon Russian dressing on another slice of rye bread and place it on the sandwich. Slice in half and serve.

Recipe credits: Langer

Photo credits: Ben Fink