Pastrami Dip For Sandwiches Recipes

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PASTRAMI RUEBEN AKA "THE RACHEL"



Pastrami Rueben aka

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups mayonnaise
2/3 cup chili sauce
1/2 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon smoked paprika
1 dill pickle, chopped
1 shallot, chopped
Salt and freshly cracked black pepper
1 1/3 cups sauerkraut, squeezed of excess moisture
8 slices marble rye bread
8 slices Swiss
1 pound pastrami, shaved or cut how you like it
Salted butter, softened

Steps:

  • For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
  • For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
  • Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.

FRENCH DIP PASTRAMI SANDWICH RECIPE



French Dip Pastrami Sandwich Recipe image

This classic sandwich au jus uses chopped pastrami instead of roast beef and tops it with melted provolone cheese.

Provided by Matthew Eads

Time 15m

Number Of Ingredients 11

½ medium Vidalia onion (chopped)
1 tbsp butter
2 tsp flour
1 tsp coriander
1 tsp fresh cracked black pepper
2 cup beef broth
2 tsp Worcestershire sauce
1 lb pastrami
1 8" hoagie roll
4 slices provolone cheese
pickles

Steps:

  • Add butter to a medium-sized saucepan over medium-high heat. Once butter melts, add in onions, and cook till translucent, about 5 minutes.
  • Add flour to cooked onions and cook for an additional 2 minutes while whisking to cook the flour taste out. Add in coriander and black pepper and whisk together with beef broth and Worcestershire sauce. Reduce heat to low and let simmer while you prepare the sandwich.
  • Pile finely sliced or chopped pastrami onto bottom bun. Put on a baking sheet and place in a 400 degree oven for 5 minutes. Top pastrami with cheese and return to oven for an additional 5-7 minutes or until cheese has evenly melted. While cheese is melting, spread mustard on top portion of bun, and pour au jus into small bowl.
  • Remove sandwich from oven, top with pickles and top bun. Slice in half and serve with au jus and chips.

FRENCH DIP PASTRAMI SANDWICH RECIPE



French Dip Pastrami Sandwich Recipe image

French Dip Sandwiches are easier to make than you think. Be sure to try the au jus dipping sauce to go with them.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 6

1 lb sliced pastrami beef deli meat
4 hoagie rolls
8 slices provolone cheese or 1 1/2 cups mozzarella cheese (shredded)
1/2 lb about 10-12 mushrooms, thickly sliced
Garlic Salt & Black Pepper (to taste)
1 1/2 cups Beef Broth

Steps:

  • Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat - this broth is your "au jus" dipping sauce.
  • Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
  • Bake at 450 for 4-5 minutes or until cheese melts and meat is hot.
  • Serve each sandwich with an individual ramekin of AuJus - Dip with every bite.

PRIMETIME PASTRAMI



Primetime Pastrami image

Provided by Guy Fieri

Categories     main-dish

Time P5DT8h30m

Yield 10 to 12 servings

Number Of Ingredients 22

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice
1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic
1 whole brisket, trimmed

Steps:

  • For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
  • For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
  • For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
  • Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
  • After a minimum of 5 days, prepare a smoker for 225 degrees F.
  • Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

PASTRAMI DIP FOR SANDWICHES



Pastrami Dip for Sandwiches image

Make and share this Pastrami Dip for Sandwiches recipe from Food.com.

Provided by pink cook

Categories     Very Low Carbs

Time 35m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 8

8 ounces low-fat cream cheese
8 ounces light sour cream
1/4 cup green pepper, chopped
1 1/2 tablespoons dried onion, minced
1 1/2 tablespoons garlic salt
1 (10 ounce) package pastrami, shredded
3 tablespoons light butter, melted
1/2 cup pecans, chopped (or walnuts)

Steps:

  • Beat cream sour cream and cream cheese well.
  • Blend in green pepper, onion, salt and shredded pastrami.
  • Melt butter in pie plate. Sautee chopped pecans or walnuts and blend into mixture.
  • Bake in plate at 350ºF. for 20 minutes and serve on pumpernickel bread slices as warm sandwiches, on baked potatoes, or also cold in a hollowed pumpernickel bread with the cut bread pieces for dipping.

Nutrition Facts : Calories 483.6, Fat 39.2, SaturatedFat 18.6, Cholesterol 122.1, Sodium 935.6, Carbohydrate 9.6, Fiber 1.6, Sugar 1.6, Protein 24.8

HOT PASTRAMI SANDWICH



Hot Pastrami Sandwich image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

1 tablespoon butter
2 slices caraway rye bread
1 slice provolone
1 slice Swiss cheese
4 ounces hot pastrami
2 to 3 ounces sauerkraut
2 to 4 tablespoons mayonnaise
1 tablespoon yellow mustard

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!

ULTIMATE PASTRAMI SANDWICHES



Ultimate Pastrami Sandwiches image

This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients-grilled cold cuts, cheese, fried potatoes and tomatoes-and created a tasty replica that includes our version of their secret coleslaw topping. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup sugar, divided
1/2 cup cider vinegar, divided
4 cups shredded cabbage
3-1/2 cups frozen waffle-cut fries
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 pound sliced deli pastrami
4 slices provolone cheese
8 slices Italian bread (3/4 inch thick), toasted
2 medium tomatoes, thinly sliced

Steps:

  • In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.

Nutrition Facts : Calories 586 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1655mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 6g fiber), Protein 36g protein.

HOT PASTRAMI SPREAD



Hot Pastrami Spread image

I first tasted this at a church party a few years ago. Everyone raves about it and the dish is always scraped clean. You can also serve the savory spread with bite-sized bagel pieces. -Arlene Wilson, Center Barnstead, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield About 3-1/2 cups.

Number Of Ingredients 6

2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 packages (2-1/2 ounces each) thinly sliced pastrami, chopped
1/2 cup finely chopped green pepper
1/3 cup chopped pecans or walnuts, optional
Thinly sliced pumpernickel bread and light rye bread

Steps:

  • In a small bowl, beat cream cheese and sour cream until smooth. Stir in pastrami and green pepper., Transfer to a greased 1-qt. baking dish. Sprinkle with pecans if desired. Bake, uncovered, at 350° for 25-30 minutes or until heated though and edges are bubbly. , Cut out bread with a shamrock-shaped cookie cutter if desired. Serve with spread.

Nutrition Facts :

HOT PASTRAMI SANDWICH



Hot Pastrami Sandwich image

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

2 lbs cooked and thinly sliced beef pastrami
4 -8 slices havarti cheese
coarse grind mustard (optional)
dill pickle slices (optional)
thinly sliced onion (optional)
8 -16 slices artisan rye bread or 4 -8 sandwich buns
1 cup beef broth

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 CREAM CHEESE DIP



Pastrami cream cheese dip image

This is from a long time friend,she doesn't remember where she got it. But,it is so good. She served it both ways. I,personally prefer the corned beef. An at the end of the evening both bowls were empty. Even the grandson was eating "cracker sandwiches".

Provided by bobbie kaplan

Categories     Meat Appetizers

Time 10m

Number Of Ingredients 7

1/2 lb deli pastrami (or corned beef)
4-8oz pkg cream cheese, room temperature
6 green onions
2 Tbsp mayonaise
1 Tbsp lemon juice
garlic salt to taste
1 Tbsp horseradish sauce , if desired (or to taste)

Steps:

  • 1. Add onions and pastrami (or beef) to a food processor. Chop,not to small,(or chop by hand.)
  • 2. Stir into cream cheese. Add rest of ingredients,mix til well blended.
  • 3. cover an chill several hours or over night.to blend flavors.
  • 4. Serve with hardy cracker-like wheat thins or triscuits. Cocktail rye works really well with this dip

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