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
17.9gSat Fat
610mgPotassium
420mgCalcium
3.8mgIron
2.9mcgVitamin B12
6mgVitamin C
protein-rich
high-fiber
rich-umami
thirty-min-meals
all-time-classics
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
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef pastrami
- 4 slices160g total rye bread
- 2 slice42g Emmental cheese
- 1/2 cup90g sauerkraut, drained
- 2 tbsp2 tbsp mayonnaise
- 2 tbsp2 tbsp ketchup
- 2 tsp2 tsp mustard-dijon
- 1 tsp1 tsp gherkin-pickled
- 2 tsp2 tsp butter, softened
