The Liz Lemon Sandwich

In a pot, combine water, salts, sugars, garlic, peppercorns, mustard seeds, coriander, red pepper flakes, juniper berries, allspice, cardamom, nutmeg, cinnamon, cloves, and ginger. Bring to simmer, stirring until salts and sugar dissolve. Remove from heat and cool. Submerge the beef plate in brine, cover, and refrigerate 1 week.

Remove Brined Beef from liquid and place on a rack to dry overnight in the refrigerator. Prepare and heat smoker to 225ºF. In a bowl, combine ground black pepper and coriander and rub on beef. Smoke until internal temperature reaches 165ºF, about 4 to 6 hours depending on temperature outside. Transfer beef from smoker to steamer and steam 1 hours. The pastrami can thickly sliced while hot, or cooled and thinly sliced. Set aside 6 portions for sandwiches.

In a colander, combine cabbage and carrot and toss with salt. Massage the salt into the cabbage and carrot. Drain at least 1 hour, up to 4. Gently press cabbage and carrots, pushing out excess water. In a bowl, combine remaining ingredients, stirring until sugar dissolves. Add cabbage and carrots and toss to combine. Cover and marinate overnight.

Heat oven to 350ºF. Place 1 portion of turkey on a sizzle plate; this is the bottom layer of the sandwich. Top with Pastrami, and then Swiss cheese, and place in oven. Toast the bread. Dress each slice with Russian dressing. Spread a generous handful of Coleslaw onto 1 slice. Place hot turkey/pastrami/Swiss on top Coleslaw. Lightly crush a handful of chips over the cheese. Close sandwich with remaining slice of bread.