"I came up with this little nosh for a holiday episode of 'The Feed,' my show with chef Marcus Samuelsson and comedian Max Silvestri, in 2014. Combining my family’s cherished latke recipe with the fillings of a classic Reuben sandwich, I created the ultimate Hanukkah deli delight. A perfect way to celebrate the Festival of Lights, it’s also a killer Super Bowl party snack or fun accompaniment to cocktails any time of year."
- 1 batch latkes
- 2 tablespoons apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1 1/2 teaspoon light or dark brown sugar
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil
- 1 1/2 cup shredded green cabbage (about a quarter of a small head)
- 1 Granny Smith apple, cut into matchsticks
- 1/4 cup thinly sliced red onion (about 1/2)
- 2 celery ribs, thinly sliced
- 2 teaspoons chopped fresh dill
- 3/4 cup sour cream
- 1/4 cup ketchup
- 1 tablespoon prepared white horseradish
- 1 teaspoon hot sauce
- 1/2 pound thinly sliced pastrami, halved crosswise
- Chopped fresh dill
For the slaw: In a large bowl, stir together the vinegar, mustard, sugar, salt and a generous pinch of pepper. Slowly whisk in the oil until well combined. Add the cabbage, apple, onion, celery and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
For the dressing: In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
To assemble: Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping teaspoon of the slaw. Garnish with dill and serve.