Best 4 Pastrami Leftover Recipes

**Pastrami: A Versatile Leftover with Endless Possibilities**

Pastrami, a cured and smoked meat, is not only a delicious delicacy on its own, but also a versatile ingredient that can be transformed into a variety of delectable dishes. From classic sandwiches and salads to creative entrees and appetizers, pastrami's bold flavor and unique texture add a touch of excitement to any meal. This article presents a collection of mouthwatering recipes that showcase the versatility of pastrami, providing options for every occasion and taste preference. Whether you're looking for a quick and easy weeknight dinner or a showstopping dish for a special gathering, these recipes will surely satisfy your cravings and leave you craving for more.

**Classic Pastrami Sandwich:** A timeless combination of thinly sliced pastrami, tangy mustard, and melty cheese, nestled between two slices of rye bread.

**Pastrami Salad:** A refreshing and flavorful salad featuring tender pastrami, crisp greens, roasted vegetables, and a tangy dressing.

**Pastrami Hash:** A hearty and comforting dish made with diced pastrami, potatoes, onions, and peppers, fried until golden brown.

**Pastrami-Stuffed Mushrooms:** A delightful appetizer or side dish featuring mushrooms filled with a savory mixture of pastrami, cheese, and herbs.

**Pastrami-Wrapped Asparagus:** Grilled or roasted asparagus spears wrapped in pastrami slices for a smoky and flavorful treat.

**Pastrami Pizza:** A unique and delicious pizza topped with pastrami, melted cheese, and your favorite pizza toppings.

**Pastrami Soup:** A rich and flavorful soup made with pastrami, vegetables, and a savory broth.

**Pastrami Tacos:** A fun and creative take on tacos, featuring pastrami as the main filling, topped with fresh salsa and guacamole.

**Pastrami and Egg Breakfast Skillet:** A protein-packed breakfast skillet featuring pastrami, eggs, and your favorite breakfast sides.

**Pastrami-Crusted Chicken:** Chicken breasts coated in a crispy crust made from crushed pastrami and breadcrumbs, baked or fried until golden brown.

These recipes offer a glimpse into the endless possibilities of pastrami, demonstrating its versatility and ability to elevate any dish. Get ready to embark on a culinary journey and discover new ways to enjoy this beloved cured meat.

Here are our top 4 tried and tested recipes!

PASTRAMI ROLL-UPS

Pastrami Roll-Ups image

For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. -Merritt Heinrich, Oswego, Illinois

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 4 dozen.

Number Of Ingredients 4

Ingredients

3/4 cup spreadable cream cheese
1/2 cup crumbled blue cheese
12 slices lean deli pastrami
12 dill pickle spears

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.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 158mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

PASTRAMI HASH WITH CONFIT POTATOES, PARSLEY AND SHALLOTS

Pastrami Hash With Confit Potatoes, Parsley and Shallots image

A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it's perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.

Provided by Julia Moskin

Categories brunch, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 pounds medium-size waxy potatoes like Yukon Gold
6 cups canola oil
1 tablespoon olive oil
3 tablespoons butter, cut into small pieces
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup finely chopped parsley
1/2 pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
Poached or sunny-side-up eggs, for serving
Hot sauce, for serving

Steps:

Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
Serve with eggs on top and hot sauce on the side.

PRIMETIME PASTRAMI

Primetime Pastrami image

Provided by Guy Fieri

Categories main-dish

Time P5DT8h30m

Yield 10 to 12 servings

Number Of Ingredients 22

Ingredients

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-REUBEN CASSEROLE

Pastrami-Reuben Casserole image

If you love reubens then this is for you! Thinly sliced leftover roast beef or steak may use in place of pastrami. You may double all amounts and make two layers if desired. Don't be shy with the dressing, sauerkraut and cheese--use as much as you want--the amounts stated are only a guideline, just make certain to use as much bread cubes as needed to cover the bottom of the baking dish. Place the cubes in the dish before baking just to be sure. Toasting the bread cubes prevents the bread from becoming soggy. You may skip this step if you wish, but the sauerkraut will need to to hand-squeezed to remove as much liquid as possible :)

Provided by Kittencalrecipezazz

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 slices dark pumpernickel bread (or use as much bread slices as needed to cover the bottom of the baking dish) or 8 slices rye bread (or use as much bread slices as needed to cover the bottom of the baking dish)
soft butter
1 (16 ounce) can sauerkraut, well drained (you may rinse if desired)
1 lb pastrami (cut into strips, can use more or less than) or 1 lb corned beef (cut into strips, can use more or less than)
2 cups thousand island dressing (see my Kittencal's Thousand Island Dressing)
2 cups shredded swiss cheese (can use more) or 2 cups mozzarella cheese (can use more)

Steps:

Set oven to 400°F.
Grease a 13 x 9-inch baking dish.
Lightly butter both sides of the bread slices.
Slice in to about 1-1/2-inch cubes then place on a baking sheet.
Bake until semi-crisp, but NOT hard and brown.
Spread the bread cubes in the prepared baking dish.
Sprinkle the sauerkraut over the bread cubes.
Layer the beef strips evenly over the sauerkraut.
Pour the salad dressing completely over the top (you may use more than 2 cups if needed).
Cover with foil and bake 400°F (bottom oven rack) for 20-25 minutes.
Remove from oven and sprinkle with shredded cheese and continue to bake UNCOVERED for another 6-8 minutes or until the cheese is melted and bubbly.

Tips:

To store leftover pastrami, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 3 days.
You can also freeze leftover pastrami for up to 2 months. To freeze, wrap the pastrami tightly in plastic wrap and then place it in a freezer bag.
When reheating leftover pastrami, you can do so in the microwave, oven, or on the stovetop. To reheat in the microwave, place the pastrami on a plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
To reheat in the oven, preheat the oven to 350 degrees Fahrenheit. Place the pastrami on a baking sheet and bake for 10-15 minutes, or until heated through.
To reheat on the stovetop, heat a skillet over medium heat. Add the pastrami and cook for 5-7 minutes per side, or until heated through.

Conclusion:

Leftover pastrami is a versatile ingredient that can be used in a variety of dishes. From sandwiches and salads to soups and stews, there are many ways to enjoy this delicious meat. With a little creativity, you can easily turn your leftover pastrami into a new and exciting meal.