HOT PASTRAMI SPREAD
I first tasted this at a church party a few years ago. Everyone raves about it and the dish is always scraped clean. You can also serve the savory spread with bite-sized bagel pieces. -Arlene Wilson, Center Barnstead, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield About 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth. Stir in pastrami and green pepper., Transfer to a greased 1-qt. baking dish. Sprinkle with pecans if desired. Bake, uncovered, at 350° for 25-30 minutes or until heated though and edges are bubbly. , Cut out bread with a shamrock-shaped cookie cutter if desired. Serve with spread.
Nutrition Facts :
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.
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!
HOT PAT
Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.
Provided by Allrecipes
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
- Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.
Nutrition Facts : Calories 727.8 calories, Carbohydrate 57.6 g, Cholesterol 115.6 mg, Fat 35.4 g, Fiber 6.6 g, Protein 43.6 g, SaturatedFat 17.5 g, Sodium 1399.1 mg, Sugar 16.6 g
PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
- For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
- For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
- Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
- After a minimum of 5 days, prepare a smoker for 225 degrees F.
- Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
HOT PASTRAMI SANDWICH
Hot pastrami, caraway-seasoned sauerkraut, creamy Provolone cheese with a tangy dressing makes the perfect sandwich!
Provided by Anecia Hero
Categories Appetizer Main Course Snack
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to broil
- Cut buns in half
- Put 1/2 teaspoon of butter on each bottom bun;
- Place in broiler for 2 minutes; place top buns along side, but with no butter; remove when slightly brown and set aside
- Place 1/2 teaspoon butter in skillet on medium low heat; add caraway seeds and heat for about 3 minutes (until you can smell them toasting)
- Add sauerkraut to skillet on low heat; toss and simmer until caraway seeds are well combined into sauerkraut; slide sauerkraut to one side of the skillet
- Add pastrami to the other side of the skillet; turn the heat up to medium, tossing pastrami until it is heated thoroughly
- Layer bottom buttered buns with dressing, pastrami, sauerkraut, and cheese; return to broiler until cheese has melted
- Place top bun on sandwich and enjoy!
Nutrition Facts : ServingSize 1 sandwich, Carbohydrate 49 g, Protein 44 g, Fat 59 g, SaturatedFat 30 g, Cholesterol 251 mg, Sodium 2371 mg, Fiber 3 g, Sugar 6 g, Calories 889 kcal
HOT PASTRAMI BAKED SANDWICHES
This is actually a loaf of bread baked with the sandwhich ingredients inside. Be sure to bake this long enough because it will turn out soggy if not. Preperation time does not include thawing and rising.
Provided by Chef Jean
Categories Lunch/Snacks
Time 53m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Let the dough thaw and rise according to package directions.(usually in a loaf pan sprayed with cooking spray).
- Once it has risen slice the dough down the center long ways about one inch into dough.
- Spread the dough apart using your fingers as if you were "parting the waters". Be careful not to go all the way to the bottom of the pan.
- In the opening spread the mustard, then lay the pastrami inside going as close to each end as possible. Place the cheese slices over the pastrami pressing everything down.
- Pull the dough up and over the filling pinching and twisting to make sure the dough is sealed.
- Bake at 350 for at least 45 minutes or up to 1 hour.
- Let cool for 5 minutes and remove onto a cutting board. Using a serrated knife slice pieces about 2 inches thick.
Nutrition Facts : Calories 196.8, Fat 12.3, SaturatedFat 6.9, Cholesterol 63, Sodium 815.9, Carbohydrate 1.2, Fiber 0.5, Sugar 0.3, Protein 19.7
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