Home Cooking

Sub / Sandwich

NY Pastrami sandwich technique

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
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.

Want to stay up to date with this post?

Recommended From Chowhound