Pastrami Sandwich – New York Style

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Pastrami Sandwich – New York Style

The perfect pastrami sandwich – new york style recipe with a picture and simple step-by-step instructions.

As a side dish:

  • 4 tbsp Butter
  • 50 g Emmental
  • 150 g Coleslaw
  • 200 g Sliced ​​pastrami
  • 4 tbsp Mustard
  • 8 Pc. Pickles
  1. The pastrami sandwich is a New York City specialty. Thinly sliced ​​pastrami meat is layered between two rye bread slices, which is why it is also simply called “Pastrami on rye”, i.e. pastrami on rye. Pastrami is smoked and flavored beef that came to America with Jewish cuisine in the late 19th century. Pastrami is kosher and halal and is very popular in the multicultural city. Pastrami is prepared by strongly seasoning it with hot spices, followed by curing and smoking. It can therefore be kept well when it is not refrigerated. With Jewish immigrants, the meat found its way into American cuisine and combined with the kitchens of other immigrants. This is how the pastrami sandwich was created.
  2. A pastrami sandwich is easy to make at home. Different toppings can be added to the meat. In addition to the ingredients specified in the recipe, mayonnaise or sandwich sauces can be used. The pickles, which are often served with sandwiches in New York, can also be finely sliced ​​and placed directly on the sandwich. Creamy horseradish also goes very well with the spicy meat.

And this is how it is done:

  1. Brush the rye bread slices with butter and mustard. Divide the pastrami slices on four of the slices.
  2. Place the cheese on top of the meat either grated or thinly sliced. Put on the coleslaw, drained, and finally put on the remaining slices of bread.
  3. Pastrami sandwiches taste good even when warmed up. To do this, place the sandwiches in a contact grill or put them in the hot oven for 10 minutes.
  4. Add two pickles to a sandwich.
pastrami sandwich – new york style

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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