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.
HOT PASTRAMI SANDWICH
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
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.
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!
PASTRAMI
Make and share this Pastrami recipe from Food.com.
Provided by Morton Design Graph
Categories Meat
Yield 6 pounds
Number Of Ingredients 9
Steps:
- Trim the beef.
- Combine the salt, pepper, sugar, ginger, garlic, and coriander.
- Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
- Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
- Expel the excess air, and carefully tie and seal the bag.
- Put the bag in the cooler.
- Rotate and lightly massage the sealed bag at least once a day for 12 days.
- SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
- Remove the beef from the plastic bag.
- Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
- Place into the smoker Allow to air dry with no smoke for a full 24 hours.
- Remove the meat from the smoker and cover loosely.
- Set the temperature at 1'3()0F (540C) with the dampers wide open.
- Return the meat to the smoker and hold at this setting for 2 hours.
- Adjust the dampers to one-half open.
- Monitor the temperature and raise the tempera ture gradually over the next several hours.
- Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
- Apply a finishing rub of cracked pepper.
- Cool quickly and wrap tightly.
- Refrigerate for 2 days before using.
- To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
- Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
- Store the pastrami tightly wrapped and well-chilled at all times.
PASTRAMI EGG SANDWICHES
I got up this morning and decided I didn't feel like making bacon. I thought about the pastrami we had and wondered if I warmed it up in the skillet if it would taste good with eggs. Well we think it does. I have turkey pastrami cut at a 1 so i layered three slices together as one and warmed them up. We had a great breakfast! It is so simple but I thought I would share the idea..
Provided by rusted_essence
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Scramble up the eggs with the parm/asiago/romano blend with some salt and pepper.
- Miracle whip the bread place a slice of cheese on it.
- cook up the pastrami in the skillet and place it on the bread (drain a second on paper towels).
- put some eggs on there and slap it shut.
- MUNCH!
- yum.
Nutrition Facts : Calories 506.4, Fat 25.9, SaturatedFat 11.6, Cholesterol 488.1, Sodium 1338.8, Carbohydrate 30.1, Fiber 3.9, Sugar 3.9, Protein 38.5
FRIED PASTRAMI SANDWICHES
Make and share this Fried Pastrami Sandwiches recipe from Food.com.
Provided by martynspeck
Categories Lunch/Snacks
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil over medium high heat till just starting to smoke. Fry the pastrami flipping occasionally until brown. 3 minutes.
- Deglaze pan with the water cooking over high heat until reduced. 3 minutes
- Pour the sauce into a small dipping container.
- Make a sandwich with the pastrami and bread and serve immediately.
- Vary the amount of meat per your taste.
Nutrition Facts : Calories 470.1, Fat 23.8, SaturatedFat 6.2, Cholesterol 101.5, Sodium 1665.8, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 36.3
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