Pastrami And Rye Panzanella Recipes

Steps:

• Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
• Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
• On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
• In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
• Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.

Steps:

• For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
• For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
• Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.

Steps:

• Cook 1 cup rye berries in simmering salted water until tender, about 1 hour. Drain, transfer to a bowl and let cool. Add 1 cup each thinly sliced red cabbage and celery and 1/2 cup chopped pastrami. Whisk 3 tablespoons each cider vinegar and whole-grain mustard and 1/3 cup olive oil; toss with the rye berry mixture. Season with salt and pepper.

Steps:

• Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
• Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
• In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
• To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
• To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.

Steps:

• Butter both slices of bread and toast until golden.
• Spread mustard on both slices.
• Warm pastrami in a hot skillet until heated through.
• Pile on top of one slice of the bread and carefully close the sandwich.
• To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.