Pastrami Sandwich

Pastrami Sandwich
Our regeneratively raised corned beef brisket cooks into the most tender pastrami - perfect for sandwiches and cooler weather. While pastrami is traditionally smoked, this recipe calls for a steam cook in the oven for about 6 hours, filling your home with the scent of warming spices. Add some homemade russian sauce, sauerkraut, rye bread, melty swiss cheese and be delighted! Plus, you can bring these sandwiches to your next game day celebration and everyone will be asking for seconds!

Ingredients

sauerkraut,Β drained and patted dry
1 cup
pastrami,Β thinly sliced
1 lb
rye bread
8Β slices
unsalted butter,Β softened
2Β tablespoonsΒ 
swiss cheese
8Β slices
Russian dressing - ingredients below
Β½Β cup
mayo
1/4 cup
ketchup-style chili sauce or ketchup
ΒΌ cup
horseradish
4 teaspoons, or to taste
relish
2 tbsp
hot sauce, preferably Frank's Red Hot Sauce
1 teaspoon
Worcestershire sauce
1 teaspoon
sweet paprika
ΒΌ teaspoon
sea salt
to taste

Utensils

  • Griddle
  • small mixing bowl
  • mesh strainer

Instructions

 

Preheat the oven to 300Β°F. Set a rack inside a large roasting pan and pour 4 cups of cold water into the bottom of the pan. Set the brisket on the rack, fatty side up.

Cover with a double layer of aluminum foil. Bake until the internal temperature reaches 200Β°F. Let rest for at least 30 minutes. Let it cool completely (we let our sit overnight)

Slice the brisket against the grain into thin slices.

Combine dressing ingredients into a small mixing bowl and set aside. 

Add the sauerkraut to a fine mesh strainer or use paper towels to squeeze out excess liquid.

Spread butter on one side of each slice of bread. Flip the bread over and spread 1 tablespoon of homemade Russian dressing on the second side of each slice of bread.

Place a slice of Swiss cheese on top of the Russian dressing on each slice of bread. Add sliced pastrami and sauerkraut on top of half of the bread slices, topped with dressing and cheese. Sandwich the other half of the bread slices topped with dressing and cheese over the sauerkraut.

Heat a skillet or griddle pan on the stove over medium heat. Add the sandwiches to the skillet, or griddle, and grill for 3-4 minutes, flip with a spatula and cook for an additional 3-4 minutes, or until the bread is golden brown and the cheese is melted.

Remove from the skillet and serve immediately.

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