Pastrami And Pickle Sandwich Food

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PASTRAMI-AND-PICKLE SANDWICH



Pastrami-and-Pickle Sandwich image

Homemade quick pickles add crunch and cut the richness of pastrami and cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 9

1 cup white vinegar
1 cup sugar
Coarse salt and pepper
2 Kirby cucumbers, thinly sliced lengthwise
8 slices rye bread
3 tablespoons grainy mustard
1 1/2 pounds sliced pastrami
8 slices Swiss (6 ounces)
4 teaspoons mayonnaise

Steps:

  • In a small saucepan, bring vinegar, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup water to a boil over medium-high. Reduce to a simmer and cook until sugar is dissolved, about 2 minutes. Remove from heat and add cucumbers. Cover and let cool until cucumbers are softened, 10 minutes.
  • Assemble sandwiches with bread, mustard, pastrami, Swiss, pickles, and mayonnaise.

Nutrition Facts : Calories 686 g, Fat 32 g, Fiber 4 g, Protein 60 g, SaturatedFat 15 g

PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES



Pastrami Sandwiches with Onion Rings and Quick Pickles image

Pastrami on rye is the ultimate classic Jewish deli sandwich that I loved eating late at night at Katz's when I lived in New York. Pastrami is made from either the deckel, navel, or brisket cut of beef, and is brined, smoked, and steamed, which infuses it with sooo much addictive flavor. In this version I topped mine with onion rings because YOLO. They add crunch and sweetness too.

Provided by Molly Yeh

Categories     main-dish

Time P1DT17h20m

Yield 6 servings

Number Of Ingredients 31

1 cup kosher salt
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons pickling spice
1 tablespoon mustard seeds
1 tablespoon pink curing salt (not pink Himalayan salt)
4 cloves garlic, crushed and peeled
1/4 cup plus 1 tablespoon coriander seeds
One 3- to 3 1/2-pound piece brisket, with the fat cap (ask for the flat cut of the brisket, not the point cut)
1/4 cup black peppercorns
2 tablespoons smoked paprika
Sliced rye bread, for serving
Deli mustard, for serving
Onion Rings, recipe follows
Pickles, recipe follows
Canola oil, for frying
1 cup all-purpose flour
2 large eggs, whisked
1/2 cup panko breadcrumbs
1/2 cup regular breadcrumbs
1 large onion, sliced into 1/4-inch rings
Kosher salt
1 cup distilled white vinegar
1 tablespoon kosher salt
2 teaspoons mustard seeds
1 teaspoon granulated sugar
1 teaspoon black peppercorns
1 clove garlic, crushed and peeled
3 Persian or small kirby cucumbers, sliced about 1/4-inch thick
2 red chiles, thinly sliced
1/4 cup fresh dill sprigs

Steps:

  • Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.)
  • When you are ready to cook the brisket, preheat the oven to 300 degrees F.
  • Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.
  • Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.)
  • Heat 1 inch oil in a pan to 350 degrees F.
  • Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt.
  • Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.)

HOT PASTRAMI SANDWICH



Hot Pastrami Sandwich image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

1 tablespoon butter
2 slices caraway rye bread
1 slice provolone
1 slice Swiss cheese
4 ounces hot pastrami
2 to 3 ounces sauerkraut
2 to 4 tablespoons mayonnaise
1 tablespoon yellow mustard

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 PASTRAMI SANDWICH



Hot Pastrami Sandwich image

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

2 lbs cooked and thinly sliced beef pastrami
4 -8 slices havarti cheese
coarse grind mustard (optional)
dill pickle slices (optional)
thinly sliced onion (optional)
8 -16 slices artisan rye bread or 4 -8 sandwich buns
1 cup beef broth

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.

PASTRAMI ROLL-UPS



Pastrami Roll-Ups image

For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. -Merritt Heinrich, Oswego, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 dozen.

Number Of Ingredients 4

3/4 cup spreadable cream cheese
1/2 cup crumbled blue cheese
12 slices lean deli pastrami
12 dill pickle spears

Steps:

  • In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 158mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

PASTRAMI AND PICKLE PAN-FRIED SANDWICH



Pastrami and Pickle Pan-Fried Sandwich image

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

1/3 cup mayonnaise (100 grams whole-egg)
2 tablespoons Dijon mustard
8 slices rye bread
butter (for spreading)
8 slices swiss cheese
4 dill pickles (sliced)
16 slices pastrami

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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