2 large jicamas, peeled and shredded
2 large Granny Smith apples, cores removed and finely julienned
1 yellow pepper, seeds removed and finely julienned
1 red pepper, seeds removed and finely julienned
1 red onion, finely julienned
As needed basic vinaigrette to coat
To taste salt and freshly ground black pepper
3 oz TURKEY PASTRAMI, sliced thin
1 oz Swiss cheese, sliced
2 oz Apple Jicama Slaw, drained
2 Slices marble rye bread
1 oz Thousand Island dressing
As needed olive oil and unsalted butter
APPLE JICAMA SLAW
Combine all ingredients at least 2 hours prior to service.
Cover and hold for service in the refrigerator.
Spread Thousand Island dressing on one side of each bread slice.
On one slice of bread, layer turkey pastrami atop dressing, building it upwards.
Add the slaw. Top with cheese and remaining bread slice, dressing side down.
Heat skillet, griddle or panni machine until hot but not smoking.
Add oil and small amount of butter to preheated skillet. Grill sandwich until golden brown. (If necessary, place another heavy pan on top of sandwich to weigh it down.)
Add additional oil to pan if needed and flip sandwich to cook until heated through, golden in color and cheese is melted.
Slice on the diagonal.