Katzs Corned Beef And Pastrami Sandwich Recipes

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KATZ'S CORNED BEEF AND PASTRAMI SANDWICH



Katz's Corned Beef and Pastrami Sandwich image

Make and share this Katz's Corned Beef and Pastrami Sandwich recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices rye bread
6 ounces pastrami
6 ounces corned beef
1/3 cup Coleslaw
2 tablespoons Russian salad dressing

Steps:

  • Stack pastrami and corned beef on a slice of rye bread.
  • Add coleslaw on top.
  • Spread Russian dressing over the other slice of rye bread. Top sandwich.

Nutrition Facts : Calories 1355.7, Fat 68.1, SaturatedFat 23.5, Cholesterol 459.5, Sodium 6469.4, Carbohydrate 47.8, Fiber 4.5, Sugar 8.2, Protein 129.9

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  • The Beef. Like other cured meat, pastrami began as a way for poor folk (in this case Jewish immigrants) to preserve and improve the flavor and texture of cheap cuts of meat.
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  • The Boil. Now that the meat's been cured, rubbed, and smoked, it's time return home.... to jump into a vat of boiling water. This step is just about cooking the meat until it's done.
  • The Steam. The "baby" is unloaded from the cart into large steamers behind the deli counter. At this point the meat is fully cooked and seasoned—steaming simply adds tenderness, loosening up the meat so it slices cleanly and melts in your mouth.
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