Pastrami And Rye Panzanella Recipes

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PASTRAMI AND RYE BERRY SALAD



Pastrami and Rye Berry Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup rye berries in simmering salted water until tender, about 1 hour. Drain, transfer to a bowl and let cool. Add 1 cup each thinly sliced red cabbage and celery and 1/2 cup chopped pastrami. Whisk 3 tablespoons each cider vinegar and whole-grain mustard and 1/3 cup olive oil; toss with the rye berry mixture. Season with salt and pepper.

PASTRAMI AND RYE PANZANELLA



Pastrami and Rye Panzanella image

Provided by Mindy Fox

Categories     Salad     Beef     Dinner     Lunch     Advance Prep Required     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

1/2 cup very thinly sliced red onion
3 cups cubed light rye bread
1 garlic clove, peeled
Fine sea salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 pound tomatoes, cored and cut into 1-inch chunks
2 medium pickling or Persian cucumbers or 1 large European cucumber
2 stalks celery, thinly sliced
3/4 cup basil leaves, large leaves torn
1/4 pound sliced pastrami, coarsely chopped
1/4 cup flat-leaf parsley leaves

Steps:

  • Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
  • Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
  • On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
  • In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
  • Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.

RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE



Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette image

Like your favorite New York deli order in a fabulous one-dish meal, this salad brings a new dimension to on-hand ingredients.

Provided by Molly Yeh

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

4 thick slices day-old rye bread, cut into 1-inch cubes
5 tablespoons olive oil
Salt and pepper to taste
3 cups shredded Brussels sprouts
1 large shallot, chopped
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/4 lb pastrami, chopped

Steps:

  • Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
  • Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
  • In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
  • To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
  • To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

PASTRAMI ON RYE



Pastrami on Rye image

Make and share this Pastrami on Rye recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

2 teaspoons butter
2 slices rye bread
1 -2 tablespoon spicy mustard
6 ounces sliced pastrami (more, if you can handle it)

Steps:

  • Butter both slices of bread and toast until golden.
  • Spread mustard on both slices.
  • Warm pastrami in a hot skillet until heated through.
  • Pile on top of one slice of the bread and carefully close the sandwich.
  • To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.

Nutrition Facts : Calories 868.6, Fat 35.1, SaturatedFat 16.7, Cholesterol 309.8, Sodium 4429.7, Carbohydrate 33.2, Fiber 4.2, Sugar 3, Protein 99

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