PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES
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
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.)
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.
EMERIL'S FAVORITE PASTRAMI SANDWICH
Steps:
- Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich.
PASTRAMI EGG SANDWICHES
I got up this morning and decided I didn't feel like making bacon. I thought about the pastrami we had and wondered if I warmed it up in the skillet if it would taste good with eggs. Well we think it does. I have turkey pastrami cut at a 1 so i layered three slices together as one and warmed them up. We had a great breakfast! It is so simple but I thought I would share the idea..
Provided by rusted_essence
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Scramble up the eggs with the parm/asiago/romano blend with some salt and pepper.
- Miracle whip the bread place a slice of cheese on it.
- cook up the pastrami in the skillet and place it on the bread (drain a second on paper towels).
- put some eggs on there and slap it shut.
- MUNCH!
- yum.
Nutrition Facts : Calories 506.4, Fat 25.9, SaturatedFat 11.6, Cholesterol 488.1, Sodium 1338.8, Carbohydrate 30.1, Fiber 3.9, Sugar 3.9, Protein 38.5
PASTRAMI EGG ROLLS
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery and salt and cook until soft, 5 to 7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar and black pepper. Taste and adjust as desired.
- Mix together the flour and 1 tablespoon water in a small bowl to form a paste (it will act as your glue). To fill an eggroll, orient a wrapper in front of you like a diamond. Spread a horizontal line of filling across the bottom half of the wrapper, then fold the bottom corner up over it. Fold in the outer sides, then roll up the rest of the way, sealing well with the flour paste. Repeat with remaining wrappers and filling.
- Heat 1/2-inch canola oil in a heavy bottomed pot to between 360 and 370 degrees F.
- Fry eggrolls until the outsides are golden brown, turning once, for a few minutes on each side. Transfer to a paper towel or wire rack, let cool slightly and serve with mustard.
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- Heat a small pan to medium heat. Add oil, onion, and jalapeño; sauté for 1-2 minutes or until the onion begins to brown on the edges. Crack egg on onion mixture and cook for 1-2 minutes then flip, top with pepper jack cheese. Allow cheese to melt then remove from the heat.
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