New York Deli Snack Mix Recipes

NEW YORK STYLE DELI PICKLES

Steps:

• Layer the cucumbers and dill heads with garlic.
• Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can.
• Cover with cheesecloth.
• Weigh down the pickles with a plate and jar of water. Cover with a clean tea towel.
• Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and jar of water and replace them.
• Check after another 72 hours and see if they are done enough for you. If so, pack into sterile jars and cover with the brine.
• Store in the refrigerator to slow the fermentation process.
• I make these in a big dough bucket and pack into gallon jars and some plastic containers to give as gifts.

NEW YORK DELI DOGS

Steps:

• For the coleslaw: Combine the mayonnaise, vinegar, sugar and celery seed in a large bowl and mix well. Stir in the coleslaw mix and season with salt and pepper. Let the coleslaw sit in the fridge until ready to serve.
• For the Russian dressing: Combine the mayonnaise, ketchup, relish and sour cream in a small bowl. Mix well and season with salt and pepper.
• For the hot dogs: Heat a grill or grill pan over medium-high heat.
• Spread the mustard over each hot dog and wrap each dog diagonally in a slice of pastrami. Grill the hot dogs for 4 minutes on each side. Place each dog in a warm bun and top with the coleslaw and dressing.

NEW YORK DELI-STYLE MAC & CHEESE

Steps:

• Preheat broiler to high or oven to 400°F.
• Place a large pot of water over high heat and bring it up to a boil to cook the pasta.
• Once at a boil, add some salt and the pasta, and cook until al dente, according to package directions.
• While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
• When the butter melts, add flour and cook about a minute.
• Whisk in stock, milk and spicy mustard, and bring up to a bubble.
• Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted.
• Fold in the pastrami and season with salt and pepper to taste.
• When the pasta is done, drain it well and combine with sauce.
• Pour into baking dish and top with reserved cheese and crumbled rye toast.
• Dot the top of the casserole with a butter and place in oven until cheese is brown and bubbling.

GIANT DELI SANDWICH

Steps:

• To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a 1/2-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges.