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Deli-delicious: Hot Pastrami Sandwich Recipe

1 week ago

Deli-delicious: Hot Pastrami Sandwich Recipe

hot pastrami sandwich

Shoutout to all meat lovers out there! Here’s a sandwich that you’re guaranteed to love at first bite. It’s a classic New York dish, but it has now found a place in your kitchen!

Hot Pastrami Sandwich

 

2 slices Thick artisanal bread (rye, sourdough, or thick cut whole wheat)

12 slices Thinly sliced pastrami

1 slice Light flavored cheese (mozzarella or Swiss)

**Russian dressing

 

  1. Butter bread and grill on a non-stick pan or flat grill until toasted.
  2. Slather bread slices with Russian dressing, pile up the pastrami and top with cheese and another slice of bread.
  3. Let it heat through until cheese melts. Serve with coleslaw and dill pickles.

 

**Russian dressing

3 Tbsps Mayonnaise

1 Tbsp Tomato ketchup

½-1 Tbsp Hot sauce

 

In a small bowl, mix all ingredients until well-combined.

 

PASTRAMI

1 kilo Whole beef brisket, request for the less fatty part

 

FOR THE BRINE

3 Tbsps Refined salt

1 tsp Curing salt (pink salt)***

¼ tsp Vitamin C powder

1 Tbsp White dugar

1 cup Water

***Available in small packets in the spice rack of large supermarkets

 

Mix all dry ingredients then dissolve in water. Add raw meat. Keep in plastic container with cover or ziplock and cure in refrigerator for 2-3 days. Make sure meat is covered or submerged in mixture.

 

FOR THE SPICE RUB

1 ½ Tbsps Whole peppercorn

1 Tbsp Whole coriander seeds

½ Tbsp Smoked paprika

½ tsp Garlic powder

½ tsp Red pepper flakes

 

Put whole peppercorn and coriander seeds in a dry pan over medium heat and toast for about 2 minutes until fragrant. Pound spices in a mortar and pestle until coarse. If you happen to have a chopper or coffee grinder, pulse for a few seconds. Combine all spices in a bowl.

 

*PREPARING THE PASTRAMI

  1. Drain the raw meat and make sure there is no water or meat juices. Cover all sides of meat with the spice rub mixture.
  2. Brush aluminum foil with oil, dull side up and place meat in the middle. Wrap tightly and crimp sides. Repeat with a second layer of foil. This not only seals-in the juices, the double layer prevents the meat from burning.
  3. Bake in oven over low heat at 200 to 250°F, for 4-5 hours.
  4. When cooked, let cool and refrigerate overnight. Slice very thinly to simulate that delicatessen look.

 

Recipes and photos by Marie Villanueva Pascual

 

Nice to meat these dishes

Low-Carb Beef and Eggplant Lasagnas

Keftedes

Chicken and Pork Embutido

Chicken Inasal Tacos

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