Pastrami Sandwiches With Onion Rings And Quick Pickles Food

PASTRAMI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F.
• Line 2 baking sheets with aluminum foil and coat with cooking spray.
• Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch.
• Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated. Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart.
• Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly.
• Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve!

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.

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!