FRENCH DIP PASTRAMI SANDWICH RECIPE
French Dip Sandwiches are easier to make than you think. Be sure to try the au jus dipping sauce to go with them.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 6
Steps:
- Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat - this broth is your "au jus" dipping sauce.
- Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
- Bake at 450 for 4-5 minutes or until cheese melts and meat is hot.
- Serve each sandwich with an individual ramekin of AuJus - Dip with every bite.
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.
WHAT TO PUT ON A PASTRAMI SANDWICH (29 EASY IDEAS)
Experimenting with your pastrami sandwich toppings is a great way to make your sandwich even more delicious.For example, if you like your pastrami on rye bread with mustard, you can also try it on wheat or sourdough bread.Or maybe you love Swiss cheese on your sandwich-but what if you try it in place of provolone? You might like it even better!Try swapping out the thin slices of onion for thick slices of red onion. Or try sauerkraut instead of regular pickles.You never know what combinations might become your new favorites!
Provided by HappyMuncher
Categories Sandwich
Time 10m
Number Of Ingredients 29
Steps:
- Pick your favorite toppings from this list to use on your sandwich.
- Prepare the rest of your tasty meal.
- Be ready to munch in no time!
Nutrition Facts : Calories 145 kcal, ServingSize 1 serving
EASY HOMEMADE PASTRAMI
Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!
Provided by Chef John
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 15h45m
Yield 1
Number Of Ingredients 9
Steps:
- Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
- Preheat oven to 225 degrees F (110 degrees C).
- Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
- Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
- Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
- With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
- Bake in the preheated oven for 6 hours.
- Remove pastrami from the oven and let cool to room temperature, about 3 hours.
- With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Line a baking sheet with aluminum foil.
- Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
- Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
- Heat a large skillet over low heat.
- Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.
Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g
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.
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!
DANNY BOWIEN'S PASTRAMI
I grew up in Oklahoma City, where barbecue and smoked meats are pretty much a prerequisite for family gatherings. And yet, like many families, Thanksgiving around my house included the traditional turkey and ham, which got a little boring. Pastrami brings something different to the table. The idea is to keep the prep simple; the meat takes a long time to cook, but once you have it in the oven or smoker, you don't have to attend to it. It easily feeds a large crowd and, since it isn't your typical Thanksgiving centerpiece, it will be a conversation starter. Serve it with plenty of hot mustard.
Provided by Danny Bowien
Categories dinner, lunch, main course
Time 1h
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Two nights before serving, place the corned beef in a large pot and cover with water. Refrigerate and soak for 24 hours, changing the water every four hours if possible.
- The night before serving, in a small bowl, mix the spicy brown mustard and fish sauce, and rub all over the meat. In another bowl, mix the salt, pepper and brown sugar. Sprinkle evenly all over the meat; do not rub it in. Place the meat on a rack placed over a baking sheet, and refrigerate uncovered for about 12 hours or overnight.
- Very early in the morning, remove the meat from the refrigerator and allow to rest for 1 hour to come to room temperature. Meanwhile, heat an oven to 200 degrees; or if you have a smoker, set it to 212 degrees.
- Heat a grill or large grill pan until very hot, about 10 minutes; if using an indoor grill or pan, make sure the room is well ventilated. Place the meat on the grill or pan fat side down, and allow it to sear on one side for 2 minutes. Continue turning and searing on each side - including the ends - for 2 minutes a side. Repeat for a second searing on each side; the meat should have a hard sear with grill marks. (If you are using a smoker, there's no need to sear the meat first.)
- Wrap the meat well in aluminum foil and place in a shallow baking dish. Bake for 12 hours; the finished meat should jiggle. (If you are using a smoker, do not wrap the meat in foil. Smoke for about 10 hours.)
- Remove the foil from the meat and raise the oven temperature to 400 degrees. When the oven is heated, return the meat to the oven and allow to roast until the crust is blackened and firm but still gives to the touch, 3 to 5 minutes. Remove from the heat and allow to rest for 10 minutes. Slice and serve with the pickled mustard condiment spooned on the side.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 4 grams, Sodium 1855 milligrams, Sugar 4 grams, TransFat 0 grams
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.
TOMATO-LESS SPAGHETTI SAUCE
I'm allergic to tomatoes and I'm always craving spaghetti so I found this recipe and it is really good. My husband likes it better than regular spaghetti sauce. I'm anxious to try it in lasagna. I also add a can of black olives and a can of mushrooms for texture.
Provided by Mika G.
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Place peppers, onion and garlic cloves into a 9" x 13" pan.
- Drizzle with olive oil and toss well.
- Put in oven and roast for about 45 minutes.
- Pour vegetables, all the black bits and the juices into a saucepan.
- Add water and seasonings and puree in a food processor.
- Stir in chicken broth and heat as for regular sauce.
Nutrition Facts : Calories 145.7, Fat 8, SaturatedFat 1.2, Sodium 340.7, Carbohydrate 16.3, Fiber 3.9, Sugar 8.3, Protein 4.6
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