New York Pastrami Sandwich Plate
New York Jewish deli tradition reading hand-sliced hot pastrami piled thick on rye bread with whole-grain mustard, plated with a kosher dill pickle and a quick coleslaw side for the Katz's Deli Manhattan weekday lunch counter classic of deep cured meat tradition.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Shred 300g cabbage finely, grate 120g carrot, chop 16g parsley. Quarter 2 large dill pickles lengthways. Combine cabbage, carrot, 6 tbsp mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp Dijon mustard, 2 tsp brown sugar, half the parsley, salt, and pepper. Scrunch with hands 2–3 minutes until cabbage softens.
Steam
Set 360g pastrami slices in a steamer basket over a pot with 120ml water and 2 tsp caraway seeds. Cover, steam over medium heat 4–5 minutes until pastrami warms through and turns juicy.
Build
Spread 1/4 cup whole grain mustard and 2 tbsp yellow mustard on cut faces of all 4 rye bread slices. Pile steamed pastrami thick onto 2 slices to tower, close each with another slice, press gently.
Plate
Diagonal-slice each pastrami sandwich into 2 triangles. Set on plates with coleslaw piled alongside and pickle spears, scatter remaining parsley across the slaw.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.