Planning on doing my first pastrami tomorrow

Discussion in 'Beef' started by raymo76, Dec 6, 2011.

  1. raymo76

    raymo76 Smoking Fanatic

    Anyone use their pastrami in a hot sandwich instead of a cold one? Just wondering if it came out delicious, I think that's what I'll do with mine.
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I like to toast up some sourdough bread, then lay the toast on a broiler pan and then pile on the 'strami on both pieces of toast and put it under the broiler; when the meat begins to crisp up around the edges, lay on a slice of provolone cheese on one side and sauerkraut on the other and place back under the broiler. When the cheese begins to melt pull the pan from the broiler and put the two together and enjoy with your favorite cold adult beverage.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I heat up some of Johnnie's Au Jus made with smoked beef stock. I steam the pastrami and toast the bun. I add the cheese (not a kraut fan) and some grilled, caramelized onion and pile the meat high on the bun. I love dipping the sandwich in the smokey au jus.  
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They are awesome in a pannini press with swiss cheese on rye bread.
     
  5. venture

    venture Smoking Guru OTBS Member

    We either steam or warm in au jus.  Usually, dinner slices get steamed.  Thinner sandwich slices hit the au jus.

    Good luck and good smoking.
     
  6. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    I agree with Al a pannini press makes those sandwiches amazing! NYC got me hooked on hot 'strami
     
  7. raymo76

    raymo76 Smoking Fanatic

    Alright thanks for all the suggestions. I'm not a big fan of sourdough or rye bread, and the kraut. I usually just eat my strami warmed in the au jus with mustard. First time trying to make my own though... can't wait for tomorrow to roll around. Got a 7 lb brisket to through in and also going to try my first hand at some ABT's.
     
  8. bigcase

    bigcase Smoke Blower

    One of my favorites is a toasted bun with a couple inches of warm thin sliced beef topped off with a couple inches of warm pastrami, shredded lettuce tomato and horseradish. 
     
  9. tom c

    tom c Smoking Fanatic

    How I make RUBEN SANDWICHES.

    I skip the Thousand Island

    Give the Sauerkraut a slight rinse, drain and set aside.

    Butter the bread, and set aside with Swiss cheese slices.

    In a hot skillet lightly toast the Sauerkraut till it just starts to brown. At the same time preheat veggie grill on gas grill.

    Move the Sauerkraut to the outside of the skillet and add the pastrami to the center to warm the pastrami, not cook it.

    Assemble the sandwich and grill on hot veggie grill on the gas grill.

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    Last edited: Dec 6, 2011
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Sounds good Raymo

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