NEW YORK DELI PASTRAMI SANDWICH
Looking for really fast food? You can whip up this classic American lunch in just 5 minutes
Provided by Co-op
Categories ['Lunch']
Time 5m
Yield 1 servings
Number Of Ingredients 8
Steps:
- Cut 2 slices from the bloomer, or bread of your choice, and spread a little mustard over one slice
- Top with the pastrami beef, Swiss cheese or other hard cheese, tomato slices and a few lettuce leaves
- Spread a thin layer of mayonnaise on the other slice of bread and put on top of the sandwich
- Cut in half and serve with crisps, if you like
Nutrition Facts : Calories 380 calories
HOT PASTRAMI SANDWICH
A New york deli classic. Some of these sandwiches can be HUGE and are really a marvel (and easily shared).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer pastrami in broth until hot.
- Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
- Add cheese, mustard, pickles, and onions to taste.
- Grill sandwich until toasty and crisp if desired.
- Serve warm with chips if desired.
HOT PASTRAMI SANDWICH
Steps:
- Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!
PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES
Pastrami on rye is the ultimate classic Jewish deli sandwich that I loved eating late at night at Katz's when I lived in New York. Pastrami is made from either the deckel, navel, or brisket cut of beef, and is brined, smoked, and steamed, which infuses it with sooo much addictive flavor. In this version I topped mine with onion rings because YOLO. They add crunch and sweetness too.
Provided by Molly Yeh
Categories main-dish
Time P1DT17h20m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.)
- When you are ready to cook the brisket, preheat the oven to 300 degrees F.
- Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.
- Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.)
- Heat 1 inch oil in a pan to 350 degrees F.
- Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt.
- Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.)
KATZ'S CORNED BEEF AND PASTRAMI SANDWICH
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
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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- Two days before you're ready to smoke the brisket, place the (trimmed) corned beef into a large stock pot of cold water and pop into the fridge to draw out all that excess salt they cure it with. (*You must do this or it will be too salty in the end).
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