Pastrami and Swiss on Rye with Caramelized Onions, Cabbage, and Carrots

3 onions, sliced 1/2 inch thick (about 4 cups) 2 Tbsp vegetable oil 1 lb cabbage, sliced thin (about 4 cups) 1 cup coarsely grated carrot 1/3 cup white-wine vinegar 2/3 cup water 1 Tbsp Dijon mustard 1 1/2 lbs thinly sliced Saag’s® Pastrami 12 slices rye bread, lightly toasted 6 1-oz slices Swiss cheese

Preheat oven to 350˚F. In a large skillet cook onions in oil over moderate heat, stirring, until golden. Add cabbage, carrot, vinegar, water, and mustard and simmer, stirring, until liquid is evaporated. Season onion mixture with salt and pepper; keep warm. In a baking dish heat pastrami, covered, in oven until hot, about 15 minutes. Divide Pastrami among 6 bread slices and top with Swiss cheese and onion mixture. Top sandwiches with remaining bread slices, pressing sandwiches together gently. Makes 6 servings.