Best 2 Ultimate Pastrami Sandwiches Recipes
**Indulge in a Classic Delicacy: Pastrami Sandwiches - A Symphony of Flavors**
Pastrami sandwiches, a New York City staple, have captivated taste buds for generations. These iconic sandwiches feature thinly sliced, cured, and smoked beef brisket, piled high on rye bread and adorned with tangy mustard, sharp pickles, and melted Swiss cheese. The result is a harmonious blend of flavors and textures that makes pastrami sandwiches a true culinary delight.
This comprehensive article presents a collection of pastrami sandwich recipes, each offering a unique twist on this classic dish. From the traditional New York-style pastrami sandwich to innovative variations like the pastrami Reuben and the pastrami BLT, these recipes cater to diverse tastes and preferences. Whether you're a pastrami aficionado or new to this delectable sandwich, this article promises an unforgettable culinary journey.
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!
PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES
Pastrami on rye is the ultimate classic Jewish deli sandwich that I loved eating late at night at Katz's when I lived in New York. Pastrami is made from either the deckel, navel, or brisket cut of beef, and is brined, smoked, and steamed, which infuses it with sooo much addictive flavor. In this version I topped mine with onion rings because YOLO. They add crunch and sweetness too.
Provided by Molly Yeh
Categories main-dish
Time P1DT17h20m
Yield 6 servings
Number Of Ingredients 31
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.)
Tips:
- Choose the right cut of beef: Brisket is the traditional cut of beef for pastrami, but you can also use chuck roast or flank steak.
- Cure the beef properly: The curing process helps to develop the pastrami's signature flavor and texture. Be sure to follow the recipe's instructions carefully.
- Smoke the beef slowly and evenly: Smoking the beef is what gives it its characteristic smoky flavor. Smoke the beef at a low temperature for several hours, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Steam the beef before slicing: Steaming the beef helps to make it tender and juicy. Steam the beef for 30 minutes to 1 hour, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Slice the beef thinly against the grain: Slicing the beef against the grain helps to make it tender and easy to eat.
- Serve the pastrami on rye bread with your favorite toppings: Traditional pastrami sandwiches are served on rye bread with mustard, sauerkraut, and Swiss cheese. You can also add other toppings, such as horseradish, pickles, or onions.
Conclusion:
Pastrami sandwiches are a delicious and classic deli sandwich that can be enjoyed for lunch or dinner. With a little time and effort, you can make your own pastrami at home. Follow the tips in this article to make the best pastrami sandwiches you've ever tasted.
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