Preparation

1. In a bowl, blend the mayonnaise, lemon juice, horseradish, garlic, caraway seeds, and salt and pepper.
2. Add red cabbage and toss to coat cabbage.
3. In a small bowl, mix mayonnaise and horseradish.
4. Spread 1-teaspoon horseradish mayonnaise on each bottom half of the rye bread. Add 4 oz.
5. Sliced pastrami on each bottom half. Add 1/2 cup slaw on the pastrami.
6. Place the top half of the rye bread on sandwich.
7. To take this sandwich to a picnic wrap it in aluminum foil or clear plastic wrap and chill.
8. Place in ice chest until you reach your destination and are ready to eat.
9. Makes 6 sandwiches.