PASTRAMI AND RYE PANZANELLA
Provided by Mindy Fox
Categories Salad Beef Dinner Lunch Advance Prep Required Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
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.
PASTRAMI AND RYE BERRY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
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.
PASTRAMI RUEBEN AKA "THE RACHEL"
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
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.
PASTRAMI AND RYE PANZANELLA RECIPE | EPICURIOUS.COM
Our dear friends, the Krutchiks, often lavish us with new food discoveries, like Wagyu pastrami-a luxe version of the delicious brined, spiced and smoked deli meat-which they buy at their NYC neighborhood shop, Grace's Marketplace. The richly marbled, melt-in-your-mouth meat inspired this twist on Italy's beloved bread and tomato salad. Use ripe, in-season tomatoes (their sweet juices form part of the dressing), and pick an airy light rye bread over the dark, dense sort; the latter is too chewy for this salad. Wagyu is certainly tasty, but any good pastrami works well here.
Provided by @MakeItYours
Number Of Ingredients 12
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.
- From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.
PASTRAMI AND RYE PANZANELLA
Our dear friends, the Krutchiks, often lavish us with new food discoveries, like Wagyu pastrami-a luxe version of the delicious brined, spiced and smoked deli meat-which they buy at their NYC neighborhood shop, Grace's Marketplace. The richly marbled, melt-in-your-mouth meat inspired this twist on Italy's beloved bread and tomato salad. Use ripe, in-season tomatoes (their sweet juices form part of the dressing), and pick an airy light rye bread over the dark, dense sort; the latter is too chewy for this salad. Wagyu is certainly tasty, but any good pastrami works well here.
Provided by @MakeItYours
Number Of Ingredients 12
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.
- add your own note
PASTRAMI ON RYE
Make and share this Pastrami on Rye recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 868.6, Fat 35.1, SaturatedFat 16.7, Cholesterol 309.8, Sodium 4429.7, Carbohydrate 33.2, Fiber 4.2, Sugar 3, Protein 99
SIMPLE HOT PASTRAMI AND SWISS SANDWICHES
My wife's favorite sandwich. I'm a pastrami and rye guy, but she loves Italian bread. So this is for Charlotte and anyone who loves simple but flavorful sandwiches. I'm learning that the expensive deli pastrami I use is low in calories (similar to turkey pastrami) and very tasty, but it's not real pastrami. Unless I make it myself, I can't get real pastrami here. Real pastrami is almost 3 times the calories, but much more flavor as it's smoked corned beef. What I use here is Boar's Head pastrami from cap-off top round beef.
Provided by Red_Apple_Guy
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread mustard on each slice of bread.
- add 1 ounce of cheese and 3 ounces of pastrami per sandwich.
- top with another slice of bread.
- Spread butter on the outside of the assembled sandwich.
- Heat in hot, heavy skillet until bread is toasted and cheese melted.
Nutrition Facts : Calories 398.2, Fat 20.4, SaturatedFat 11.3, Cholesterol 98.5, Sodium 1209.9, Carbohydrate 22.4, Fiber 1.4, Sugar 0.9, Protein 30
More about "pastrami and rye panzanella food"
PASTRAMI AND RYE PANZANELLA RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine American, ItalianTotal Time 35 minsServings 4Calories 331 per serving
PASTRAMI-AND-RYE PANZANELLA | RECIPE | PANZANELLA RECIPE ...
From pinterest.com
PASTRAMI - TRADITIONAL NEW YORK RECIPE | 196 FLAVORS
From 196flavors.com
PASTRAMI AND RYE PANZANELLA RECIPE
From cherrytrffle.blogspot.com
PASTRAMI & RYE - HOME | FACEBOOK
From facebook.com
HOW TO MAKE THE BEST PASTRAMI ON RYE BREAD SANDWICH AT ...
From noplatelikehome.com
PASTRAMI STEAK RECIPE - HOME CHEF
From homechef.com
MANCHESTER CT - PASTRAMI ON WRY
From pastramiwry.com
PASTRAMI AND RYE PANZANELLA RECIPE- RELAXMEONG.INFO
From relaxmeong.info
PASTRAMI-AND-RYE PANZANELLA | SCOTT'S MEAL DEALS | KARNS …
From karnsfoods.com
PASTRAMI AND RYE PANZANELLA - PRESSREADER
From pressreader.com
WINTER PANZANELLA RECIPE IDEAS - EPICURIOUS
From epicurious.com
PASTRAMI AND RYE PANZANELLA RECIPE | EPICURIOUS.COM ...
From pinterest.de
PASTRAMI ON RYE | TRADITIONAL SANDWICH FROM NEW YORK CITY ...
From tasteatlas.com
PASTRAMI AND RYE PANZANELLA | RECIPE | RECIPES, GARLIC ...
From pinterest.com
RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS PASTRAMI AND ...
From tfrecipes.com
PASTRAMI AND EVERYTHING BAGEL PANZANELLA - BAKER BY NATURE
From bakerbynature.com
SANDWICH CLUB: PASTRAMI ON RYE | LOVE AND OLIVE OIL
From loveandoliveoil.com
SCOTT'S MEAL DEALS | KARNS FOODS - KARNS QUALITY FOODS
From karnsfoods.com
PASTRAMI AND RYE PANZANELLA - MASTERCOOK
From mastercook.com
PASTRAMI AND RYE PANZANELLA RECIPE | KEEPRECIPES: YOUR ...
From keeprecipes.com
PASTRAMI AND RYE, AUCKLAND CENTRAL - MENU, PRICES ...
From tripadvisor.co.nz
PASTRAMI AND RYE PANZANELLA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PASTRAMI AND RYE PANZANELLA RECIPE - BUDDIK.DDNS.US
From buddik.ddns.us
PASTRAMI AND RYE PANZANELLA RECIPE - MAGNOC.COM
From magnoc.com
PASTRAMI ON RYE RECIPES
From tfrecipes.com
BEST PASTRAMI SANDWICHES NEAR ME - FEBRUARY 2022: FIND ...
From yelp.com
BEST PASTRAMI NEAR ME - FEBRUARY 2022: FIND NEARBY ...
From yelp.com
PASTRAMI AND RYE PANZANELLA | RECIPES, PASTRAMI, GARLIC ...
From pinterest.ca
PASTRAMI & RYE
From pastramiandrye.com
KARNS FOODS - PASTRAMI & RYE PANZANELLA SALAD
From facebook.com
PASTRAMI AND RYE PANZANELLA RECIPE FOR MANAGING PCOS AND ...
From fertilitychef.com
WHERE TO EAT THE BEST PASTRAMI ON RYE IN THE WORLD ...
From tasteatlas.com
MIXING BOWL: PASTRAMI PANZANELLA; BEST DELIS – THE FORWARD
From forward.com
AMERICA COULD SEE A CENTURY’S WORTH OF SEA RISE IN JUST 30 ...
From abc27.com
PASTRAMI AND RYE PANZANELLA | RECIPE | RECIPES, PANZANELLA ...
From pinterest.co.uk
CARAWAY AND PASTRAMI RECIPES (9) - SUPERCOOK
From supercook.com
RYE AND PASTRAMI RECIPES (33) - SUPERCOOK
From supercook.com
PENNSYLVANIA'S GOING GREEN: INFRASTRUCTURE LAW GIVES STATE ...
From abc27.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love