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!
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.
MINI PASTRAMI SANDWICHES
Steps:
- Mash 1 stick softened butter with 1 minced garlic clove, 1 tablespoon each chopped parsley and rosemary and 1/4 teaspoon cayenne pepper. Thinly slice a sourdough baguette; spread the herbed butter on one side of each slice. Flip over half of the bread slices and spread with Thousand Island dressing. Top with sliced pastrami, cornichons and provolone; cover with the remaining baguette slices, buttered-side up. Cook in a skillet over medium heat until golden, about 4 minutes per side.
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
GRILLED PASTRAMI SANDWICHES
Delicious sandwich with a sweet onion marmalade elevating a traditional dish into a gourmet meal.
Provided by Sandra Shaffer
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- For onion marmalade: melt butter with oil in a large skillet over medium-high heat. Add sliced onions, garlic, sugar, salt, pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally until onions have softened and browned (10-15 minutes). Add vinegar and wine, Cook uncovered until most of the liquid has diminished and the onions are sticky (about 5-10 minutes). Remove from heat. For sandwiches, spread butter on the outside of each slice of bread for grilling. Begin assembling sandwich with mustard on the inside of the sandwich with onion marmalade, pastrami and cheese. Place remaining slice on top and on a large skillet, fry over medium heat. Cook for about 2 minutes and flip sandwich to grill the other side for another 2 minutes or until cheese has melted and bread is golden brown. Slice and serve immediately.
Nutrition Facts : Calories 535 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1184 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
FRENCH DIP PASTRAMI SANDWICH RECIPE
This classic sandwich au jus uses chopped pastrami instead of roast beef and tops it with melted provolone cheese.
Provided by Matthew Eads
Time 15m
Number Of Ingredients 11
Steps:
- Add butter to a medium-sized saucepan over medium-high heat. Once butter melts, add in onions, and cook till translucent, about 5 minutes.
- Add flour to cooked onions and cook for an additional 2 minutes while whisking to cook the flour taste out. Add in coriander and black pepper and whisk together with beef broth and Worcestershire sauce. Reduce heat to low and let simmer while you prepare the sandwich.
- Pile finely sliced or chopped pastrami onto bottom bun. Put on a baking sheet and place in a 400 degree oven for 5 minutes. Top pastrami with cheese and return to oven for an additional 5-7 minutes or until cheese has evenly melted. While cheese is melting, spread mustard on top portion of bun, and pour au jus into small bowl.
- Remove sandwich from oven, top with pickles and top bun. Slice in half and serve with au jus and chips.
HOW TO MAKE PASTRAMI
Ever fancied trying your hand at making your own turkey pastrami? Here's a great recipe from Guy Fieri himself, plus our tips for serving this tasty, traditional sandwich filling.
Provided by Amber Bracegirdle
Categories Sandwiches
Time P3DT2h30m
Number Of Ingredients 13
Steps:
- Start by making the brine, in which the meat will soak for several days. Combine the water, sugar and spices in a saucepan and heat until the sugar and salt have dissolved. Allow the brine to cool before transferring it into a large resealable zip-top bag. We recommend double-bagging it in case of any leakages and placing it into a pan. Place the turkey into the bag and seal. Allow to soak for 2-3 days. After brining, remove the turkey from the bag and rinse well. Dry with paper towel and set on a chopping board. Make the dry rub by pulsing or processing the rub ingredients in a blender or food processor. Generously coat the turkey with the rub, ensuring all of the breast has been covered. Place the turkey in a large airtight container and place in the fridge for 24 hours. To cook the turkey, fold a large sheet of heavy duty aluminium foil, approximately 2ft in length, in half and fold in half once again. Fold the edges up on one of the halves, similar to that of a small pizza box. Soak the hickory chips in water for about 15 minutes. In the meantime, position an oven rack about 4 inches below the broiler and pre-heat to high. Drain the chips and place in the folded foil section you created. Broil for about 5 minutes, stir and broil for a further 2 minutes. Remove from the heat and fold the 'top' part of the foil over and crimp it closed. Use a knife and create several small holes in the foil to release the smoke. Place into the oven and pre-heat for 250 deg F. Place the turkey in a roasting, breast side down, and roast for an hour. For a convection oven, increase heat to 325 deg F, or to 350 deg F for a standard oven. Turn the turkey and roast until the internal temperatures reaches 160 deg F. Transfer to a chopping board and cool until you are able to handle the turkey. Slice thinly and serve warm or store in an airtight container for sandwiches later.
Nutrition Facts : ServingSize lb sliced meat, Calories 1121 calories, Fat 0 g, Carbohydrate 49 g, Fiber 2 g, Protein 200 g, SaturatedFat 0 g, Sodium 7812 mg, Sugar 26 g
PASTRAMI AND PICKLE PAN-FRIED SANDWICH
From a feature in our local paper. I have estimated cooking time on have to cook the sandwiches in 2 batches.
Provided by ImPat
Categories Lunch/Snacks
Time 26m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the mayonnaise and custard in a bowl and mix well to combine.
- Spread one side of each slice of bread with butter and the other side with the maonnaise mixture.
- Divide the cheese, pickle and pastrami between 4 slices of bread, ensuring the buttered side is on the outside, and sandwich with the remaining bread, once again ensuring buttered side is on the outside.
- Heat a large non stick frying pan over low heat.
- Cook the sandwiches, in batches for 3-4 minutes each side or until golden and cheese is melted.
Nutrition Facts : Calories 631.7, Fat 31.1, SaturatedFat 14.4, Cholesterol 132.8, Sodium 2314.1, Carbohydrate 41.1, Fiber 4.7, Sugar 5.5, Protein 45.8
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- Melt 1/2 tablespoon butter in a large skillet over low heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook on low heat stirring occasionally, until soft and golden, about 20-25 minutes (to speed the process up you can cover the pan). Add the beer and continue cooking, stirring occasionally until the onions are extremely tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in Worcestershire sauce and mustard. Transfer the onions to a small bowl and set aside.
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- Lightly butter the outsides of all four pieces of bread. On the inside of the bread, divide half of the cheese between 2 of the bread slices. Top each piece of bread with equal amounts of hot pastrami, and onions. Top with the remaining cheese and then place remaining 2 pieces of bread on top of the cheese (buttered side facing out).
- Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
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