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NY Pastrami sandwich technique


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Home Cooking 7

NY Pastrami sandwich technique

Bada Bing | Mar 16, 2012 11:02 AM

I've got it in mind to make both a Corned Beef Reuben and a Pastrami sandwich tonight. Jewish-style rye in both cases, I'll cook up some approximation of Russian dressing, and I mean to grill the bread and heat the meats and swiss cheese.

I know that people typically heat the sauerkraut for the reuben. I thought I'd use cole slaw with the pastrami sandwich, but I'm assuming that no one would actually heat up cole slaw for that, or? Do you usually go for a heat and texture contrast with a hot pastrami and cole slaw?

Note: while I did have a Carnegie deli pastrami sandwich years ago, I live in the midwest, where they're not so familiar. No advice is too basic for me, that is.

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