Ingredients with Measurements:
- 1 lb pastrami, thinly sliced
- 8 slices rye bread
- 1 cup coleslaw
- 4 dill pickles, sliced
- 4 slices Swiss cheese
- 1/4 cup Russian dressing
- 2 tbsp butter
Special equipment needed:
- Griddle or large skillet
Step-by-step instructions:
1. Preheat griddle or large skillet over medium-high heat.
2. Butter one side of each slice of rye bread.
3. Place 4 slices of bread, butter side down, on the griddle.
4. Top each slice with a slice of Swiss cheese.
5. Divide the pastrami evenly among the 4 sandwiches.
6. Top the pastrami with coleslaw and pickle slices.
7. Spread Russian dressing on the remaining 4 slices of bread and place them on top of the sandwiches, butter side up.
8. Cook the sandwiches for 3-4 minutes on each side, until the bread is toasted and the cheese is melted.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Medium-high heat
Serving size:
4 sandwiches
Nutritional information:
Calories: 650
Fat: 35g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Corned beef can be substituted for pastrami.
- Marble rye bread can be used instead of plain rye bread.
- Cheddar cheese can be used instead of Swiss cheese.
- Thousand Island dressing can be used instead of Russian dressing.
Variations:
- Add sauerkraut to the sandwich for a classic Reuben twist.
- Use turkey or ham instead of pastrami for a lighter option.
- Swap out the coleslaw for a spicy mustard or horseradish sauce.
Tips and tricks:
- Make sure to slice the pastrami thinly for easier eating.
- Toast the bread before assembling the sandwich for extra crunch.
- Use a panini press for a more evenly melted cheese.
Storage instructions:
This sandwich is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, wrap the sandwich in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board or platter for a rustic look. Garnish with a sprig of fresh parsley or dill.
Garnishes:
Fresh herbs, such as parsley or dill, can be used as a garnish.
Pairings:
This sandwich pairs well with a side of potato salad or chips.
Suggested side dishes:
- Potato salad
- Chips
- Coleslaw
- Pickles
Troubleshooting advice:
- If the cheese isn't melting, cover the sandwich with a lid or foil to trap in the heat.
- If the bread is burning before the cheese is melted, turn down the heat and cook the sandwich for a longer period of time.
Food safety advice:
Make sure to cook the pastrami to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pastrami on rye is a classic Jewish-American sandwich that originated in New York City in the late 19th century.
Flavor profiles:
Salty, savory, tangy, and slightly sweet.
Serving suggestions:
Serve with a cold beer or a glass of iced tea.
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