Pastrami And Pickle Sandwich Recipes

PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES

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.)

PASTRAMI-AND-PICKLE SANDWICH

Steps:

• In a small saucepan, bring vinegar, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup water to a boil over medium-high. Reduce to a simmer and cook until sugar is dissolved, about 2 minutes. Remove from heat and add cucumbers. Cover and let cool until cucumbers are softened, 10 minutes.
• Assemble sandwiches with bread, mustard, pastrami, Swiss, pickles, and mayonnaise.

PASTRAMI AND PICKLE PAN-FRIED SANDWICH

Steps:

• Place the mayonnaise and custard in a bowl and mix well to combine.
• Spread one side of each slice of bread with butter and the other side with the maonnaise mixture.
• Divide the cheese, pickle and pastrami between 4 slices of bread, ensuring the buttered side is on the outside, and sandwich with the remaining bread, once again ensuring buttered side is on the outside.
• Heat a large non stick frying pan over low heat.
• Cook the sandwiches, in batches for 3-4 minutes each side or until golden and cheese is melted.

PASTRAMI FOOTBALL FINGER SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Mix the shredded cheese, peppers, mayonnaise, mustard and pepper in a medium bowl.
• Stack 4 slices of the bread on a cutting board. Using a knife or 2 1/2-inch round cutter, trim the bread into football shapes, save the trimmings for another use. Continue with the remaining bread.
• Lay the bread slices on a rimmed baking sheet and brush with the melted butter. Place in oven and toast until crisp, about 5 minutes.
• Spread about 1 tablespoon of the pepper cheese mixture on the bread. Top with some pastrami, a pickle and another slice of bread.
• To make the laces, cut the cheese into 16 long strips. Cut each strip into 1 long and 3 short pieces. Lay the long strip lengthwise on the sandwich, and then the 3 short strips crosswise to make the laces. Repeat with all the strips. Put the sandwiches back into the oven for 2 minutes to set the cheese laces. Secure the sandwiches with a toothpick and serve.

HOT PASTRAMI SANDWICH

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.

PASTRAMI ROLL-UPS

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.