fbpx

Pastrami on Rye Recipe

1 / 2
A layered sandwich between three slices of bread and paired with tangy pickles and sauerkraut.
A layered sandwich between three slices of bread and paired with tangy pickles and sauerkraut.
2 / 2
“Curing and Smoking Made at Home” is filled with tips and tricks for curing and smoking your own homemade meats.
“Curing and Smoking Made at Home” is filled with tips and tricks for curing and smoking your own homemade meats.

Ingredients

     For the Sauerkraut

    • 15 ml (1 tablespoon) olive oil
    • 1 onion, thinly sliced
    • 1 cabbage, shredded
    • 310 ml (1-1/3 cup) apple cider vinegar
    • 125 ml (1/2 cup) cider
    • 15 ml (1 tablespoon) salt

    For the Sandwich

    • 500 g (1 pound) pastrami, thinly sliced (How to Make Pastrami)
    • 16 mini pickles, sliced
    • 12 slices rye bread
    • English mustard

    Directions

    • First make the sauerkraut. This is a quick recipe that doesn’t take as long as the traditional fermenting method. Heat the oil in a pan then add the onion and cook until it softens. Add the cabbage, vinegar, cider and salt and bring to a boil. Reduce to a simmer and cook for about 30 minutes, adding water if it gets too dry. This simple sauerkraut will keep for 2 weeks in the fridge if stored in a sealed jar.
    • Use 3 slices of bread and 6–8 slices of pastrami for each sandwich.
    • Spread the first slice of bread with mustard, add a layer of sauerkraut and top with a layer of pastrami and sliced pickles.
    • Repeat this sequence and finish with the third slice of bread.More from Curing and Smoking Made at Home:The Ultimate BLT Recipe
    • Cold-Smoked Bacon
    • Introduction to Cold Smoking
      Reprinted with Permission from 
      Curing and Smoking Made at Home and Published by Firefly Books.
       
    PRINT RECIPE