Best 4 Beer Pastrami Sandwich Recipes
**Discover the Art of Pastrami Sandwiches Enhanced with the Bold Flavors of Beer**
Indulge in a culinary journey with our exploration of the classic pastrami sandwich, elevated with the unique taste of beer. This article presents a collection of mouthwatering recipes that showcase the perfect harmony between the savory, smoky pastrami and the refreshing bitterness of beer. From the classic Reuben sandwich, where pastrami meets sauerkraut and Swiss cheese, to the innovative Beer-Braised Pastrami Tacos, each recipe offers a distinct flavor profile that will tantalize your taste buds. Embark on this culinary adventure and uncover the secrets to creating the ultimate pastrami sandwich, infused with the hoppy goodness of beer.
BEER PASTRAMI SANDWICH
Make and share this Beer Pastrami Sandwich recipe from Food.com.
Provided by Bone Man
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Preheat the broiler to High setting.
- In a saucepan, over medium heat, combine the broth, beer and Worcestershire sauce and bring to a boil, then reduce heat to low.
- Separate the slices of pastrami and drop each into the sauce, allowing the pastrami to heat through.
- Place open buns on an ungreased cookie sheet or half-sheet. Place pastrami slices on one side of the bun, (reserving the cooking sauce). Place cheese on the opposite side of the bun. Broil for 1 to 2 minutes until cheese melts.
- remove from broiler and spread mustard on pastrami.
- Serve, cut into pieces and with bowls of the sauce for dipping.
Nutrition Facts : Calories 889.6, Fat 41.9, SaturatedFat 23.1, Cholesterol 270.4, Sodium 3231.7, Carbohydrate 29.2, Fiber 0.9, Sugar 4.2, Protein 89.9
EMERIL'S FAVORITE PASTRAMI SANDWICH
Steps:
- Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich.
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!
ULTIMATE PASTRAMI SANDWICHES
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
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.
Tips:
- Choose the right cut of beef: Brisket is the traditional cut for pastrami, but you can also use chuck roast or top round.
- Cure the beef for at least 5 days: This will help to develop the pastrami's characteristic flavor and texture.
- Smoke the beef at a low temperature: This will help to render the fat and create a smoky flavor.
- Steam the beef before slicing: This will help to tenderize the meat and make it easier to slice.
- Use a sharp knife to slice the pastrami: This will help to prevent the meat from tearing.
- Serve the pastrami on rye bread with your favorite toppings: Classic toppings include mustard, sauerkraut, and pickles.
Conclusion:
Beer pastrami is a delicious and versatile dish that can be enjoyed on its own or as part of a sandwich. It is a great way to use up leftover beef brisket, and it is also a fun and challenging project for home cooks. With a little time and effort, you can make beer pastrami that is just as good as anything you would find at a deli.
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