Hot Pastrami Sliders For The Crock Pot Recipes
HOT PASTRAMI SLIDERS (FOR THE CROCK POT)
Easy pastrami seasoned up in your crockpot. Make a pot full for game day and let the guys fix their own sandwiches. Of course, big guys may need bigger rolls. But for appetizers, the slider size works great.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 5m
Yield 8 sliders, 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together ale, consomme and mustard in a regular crock pot. Add slivered onion and cooked deli pastrami.
- Cover and cook on HIGH for 3 hours.
- Drain pastrami and reserve cooking liquid.
- Serve pastrami on rolls with swiss cheese, mustard and pickle slices.
- Place in toaster oven or moderate oven to crisp up the rolls and get the cheese a little melty if you like.
- Serve along with a cup of the cooking liquid as an au jus dip.
Nutrition Facts : Calories 664.3, Fat 19.5, SaturatedFat 8.8, Cholesterol 102.3, Sodium 2298.2, Carbohydrate 67.8, Fiber 3.2, Sugar 3.5, Protein 46
HOMEMADE PASTRAMI (CROCKPOT)
The recipe comes from a 1975 cookbook that my brother-in-law found at a garage sale called Crockpot Cookery. This pastrami is amazing. The most important part is that you use a CORNED BEEF brisket, which will have already been brined (unless you prefer to brine your own).
Provided by I Love Figs
Categories Lunch/Snacks
Time 9h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place first seven ingredients in crockpot, cook on low for 8 hours.
- Drain meat. Allow to cool enough to touch.
- In a small bowl, combine pepper and paprika with enough liquid smoke to form loose paste.
- Rub paste thoroughly into drained meat.
- Bake in 350 degree oven for 45 minutes.
- Slice paper-thin to serve with rye bread, mustards, and garlic dill pickles. Tastes great with cole slaw.
Nutrition Facts : Calories 1203.1, Fat 87.8, SaturatedFat 29.2, Cholesterol 444.3, Sodium 5160, Carbohydrate 16.4, Fiber 5.5, Sugar 2.8, Protein 84.5
HOT PASTRAMI BAKED SANDWICHES
This is actually a loaf of bread baked with the sandwhich ingredients inside. Be sure to bake this long enough because it will turn out soggy if not. Preperation time does not include thawing and rising.
Provided by Chef Jean
Categories Lunch/Snacks
Time 53m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Let the dough thaw and rise according to package directions.(usually in a loaf pan sprayed with cooking spray).
- Once it has risen slice the dough down the center long ways about one inch into dough.
- Spread the dough apart using your fingers as if you were "parting the waters". Be careful not to go all the way to the bottom of the pan.
- In the opening spread the mustard, then lay the pastrami inside going as close to each end as possible. Place the cheese slices over the pastrami pressing everything down.
- Pull the dough up and over the filling pinching and twisting to make sure the dough is sealed.
- Bake at 350 for at least 45 minutes or up to 1 hour.
- Let cool for 5 minutes and remove onto a cutting board. Using a serrated knife slice pieces about 2 inches thick.
Nutrition Facts : Calories 196.8, Fat 12.3, SaturatedFat 6.9, Cholesterol 63, Sodium 815.9, Carbohydrate 1.2, Fiber 0.5, Sugar 0.3, Protein 19.7
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