American · Lunch
Pastrami on rye
Warm sliced beef pastrami is piled high on rye bread with melted Emmental cheese, tangy sauerkraut, and Russian dressing, in the New York deli style. The beef is steamed to tenderize the peppercorn-and-coriander crust, then stacked hot on toasted bread before serving.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
702Calories
39.8gProtein
43.5gFat
38.6gCarbs
8.9gSugar
5.4gFiber
2865mgSodium
168mgChol
Instructions
1
Prep
Whisk together mayonnaise, ketchup, mustard-dijon, and minced gherkin to make Russian dressing; set aside.
2
Steam the pastrami in a heatproof bowl over simmering water on medium heat for 8 minutes until fat turns translucent and meat feels warm and pliable.
3
Toast both rye bread slices buttered-side down in a skillet over medium heat for 2 minutes per side until golden and crisp.
4
Build
Layer hot steamed pastrami and cheese on one bread slice, top with sauerkraut, spread dressing on the other slice, close sandwich, cut in half, and plate immediately.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g beef pastrami
- 2 slices80g total rye bread
- 1 slice21g Emmental cheese
- 1/4 cup45g sauerkraut, drained
- 1 tbsp1 tbsp mayonnaise
- 1 tbsp1 tbsp ketchup
- 1 tsp1 tsp mustard-dijon
- 1/2 tsp1/2 tsp gherkin-pickled
- 1 tsp1 tsp butter, softened