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Pastrami Sandwich
Pastrami Sandwich
Dinner Sandwich
American

Pastrami Sandwich

September 4, 2024
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The Pastrami Sandwich is a quintessential deli staple that has won the hearts of sandwich lovers around the world.

Known for its rich, smoky, and peppery flavor, pastrami is traditionally made from beef brisket that has been brined, smoked, and steamed to perfection.

This delicious meat is then piled high on fresh bread, often with a slathering of mustard and a few slices of pickled cucumbers, creating a sandwich that’s both hearty and flavorful.

The Origins of the Pastrami Sandwich

Pastrami has its roots in Eastern European and Jewish cuisine, where it was originally made as a way to preserve meat before the advent of refrigeration. The word “pastrami” is derived from the Romanian word “pastrama,” which means “to preserve with salt.”

When Jewish immigrants brought pastrami to New York in the late 19th century, it quickly became a popular deli meat, especially in the city’s burgeoning kosher delis.

The pastrami sandwich, as we know it today, became famous in these delis, particularly in the Lower East Side of Manhattan, where Katz’s Delicatessen has been serving up its iconic version since 1888. Today, the pastrami sandwich is enjoyed across the globe, but there’s nothing quite like making your own at home.

The Art of Brining and Smoking Pastrami

Making pastrami at home might seem daunting, but with the right ingredients and a little patience, you can achieve that authentic deli flavor in your own kitchen. The process begins with brining the beef brisket.

This step is crucial, as it infuses the meat with flavor and helps tenderize it. The brine is a mixture of water, curing salt, sugar, and a variety of spices, including coriander, mustard seeds, black peppercorns, cinnamon, and bay leaves.

The meat is left to soak in this flavorful bath for several days, allowing the flavors to penetrate deep into the meat.

After brining, the brisket is rinsed, dried, and coated with a spice rub made from crushed coriander seeds and black pepper. It’s then ready to be smoked. Smoking the pastrami low and slow is key to developing its signature flavor.

The smoke infuses the meat with a rich, savory taste, while the spice rub forms a flavorful crust on the outside.

Choosing the Right Ingredients

For the best pastrami, it’s important to start with high-quality ingredients:

  • Beef Brisket: This cut of meat is ideal for pastrami due to its marbling and tenderness when cooked slowly.
  • Curing Salt: Also known as pink salt, this ingredient is essential for both flavor and preservation.
  • Spices: Freshly toasted and ground spices like coriander and black pepper give the pastrami its distinctive taste.
  • Dijon Mustard: A sharp mustard is the perfect complement to the rich flavors of the pastrami.
  • Pickled Cucumbers: Adding a tangy, crunchy contrast, these are a must-have topping for any pastrami sandwich.

The Perfect Pastrami Sandwich

Once your pastrami is ready, it’s time to assemble the sandwich. A traditional pastrami sandwich is all about balancing flavors and textures. Here’s how to do it:

  • Bread: Start with slices of fresh, preferably rye or sourdough bread. The bread should be sturdy enough to hold the layers of pastrami without falling apart.
  • Mustard: Spread a generous layer of Dijon mustard on each slice of bread. The mustard’s sharpness cuts through the richness of the meat.
  • Pastrami: Pile the pastrami high. Don’t be shy; the more pastrami, the better!
  • Pickled Cucumbers: Add a few slices of pickled cucumbers for a tangy crunch. The acidity of the pickles balances the smokiness of the pastrami.

Variations and Serving Suggestions

While the classic pastrami sandwich is hard to beat, there are plenty of ways to customize it to your liking. Here are a few ideas:

  • Cheese: Add a slice of Swiss cheese to your sandwich for an extra layer of richness. Melt it under the broiler for a gooey, delicious finish.
  • Coleslaw: A scoop of coleslaw adds a refreshing crunch and a bit of sweetness to balance the savory meat.
  • Spicy Mustard: Swap out Dijon for a spicy mustard if you prefer a little heat in your sandwich.
Recipe Preparation Steps
1.

Brining the Meat:

In a pan, toast all the spices (coriander seeds, mustard seeds, black peppercorns, cinnamon, bay leaves, cloves, and chipotle peppers) for a few minutes. Keep the pan moving to prevent the spices from burning.

Once they release a strong aroma, remove the pan from the heat.

2.

Dissolve the curing salt and sugar in boiling water. Add the toasted spices and stir. Let the brine cool to room temperature.

3.

Transfer the brine to a deep plastic container and submerge the beef brisket in it. Ensure the meat is fully covered.

Cover the container with plastic wrap and refrigerate for 6-10 days, turning the meat daily to ensure even marination.

4.

Smoking the Meat:

Remove the marinated beef brisket from the brine and rinse it thoroughly under cold running water. Pat it dry with paper towels.

5.

Crush the coriander seeds and black peppercorns coarsely in a mortar and pestle. Coat the brisket with a thin layer of Dijon mustard, then press the crushed spices onto the meat.

6.

Smoke the meat for 4-6 hours. Maintain the smoker temperature below 212°F (100°C).

7.

Pickled Cucumber:

In a saucepan, combine water, vinegar, and elderflower syrup. Bring to a boil, then remove from heat. Add the toasted spices, salt, and gin. Stir and let the brine cool.

8.

Peel the cucumber and slice it thinly. Place the slices in a jar, pour the cooled brine over them, and refrigerate for at least 3 hours, preferably overnight.

9.

Serving:

Slice the smoked pastrami thinly. Spread Dijon mustard on slices of fresh bread, add the pastrami, and top with pickled cucumber slices. Place another slice of bread on top, cut the sandwich in half, and serve.

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Pastrami Sandwich

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