Ingredients with Measurements:
- 8 slices of rye bread
- 1 pound of thinly sliced pastrami
- 1/2 cup of mayonnaise
- 1/4 cup of ketchup
- 1/4 cup of sour cream
- 2 tablespoons of horseradish
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of minced onion
- 1 tablespoon of minced garlic
- Salt and pepper to taste
- 4 slices of Swiss cheese
- 4 tablespoons of unsalted butter
Special equipment needed:
- Griddle or large skillet
Step-by-step instructions:
1. In a small bowl, mix together the mayonnaise, ketchup, sour cream, horseradish, Worcestershire sauce, minced onion, minced garlic, salt, and pepper to make the Russian dressing. Set aside.
2. Heat a griddle or large skillet over medium heat. Add the pastrami and cook until browned and crispy, about 2-3 minutes per side. Remove from the griddle and set aside.
3. Spread the Russian dressing on one side of each slice of rye bread.
4. Top four slices of bread with the Swiss cheese and the pastrami.
5. Top with the remaining slices of bread, dressing side down.
6. Heat the griddle or skillet over medium heat. Add 1 tablespoon of butter to the griddle/skillet and let it melt.
7. Place two sandwiches on the griddle/skillet and cook until the bread is golden brown and the cheese is melted, about 2-3 minutes per side.
8. Remove from the griddle/skillet and repeat with the remaining sandwiches.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 sandwiches
Nutritional information:
Calories per serving: 650
Fat per serving: 45g
Carbohydrates per serving: 31g
Protein per serving: 30g
Substitutions for ingredients:
- Use corned beef instead of pastrami
- Use Thousand Island dressing instead of Russian dressing
- Use marble rye bread instead of regular rye bread
Variations:
- Add sauerkraut to the sandwich
- Use turkey or ham instead of pastrami
- Use a different type of cheese, such as cheddar or provolone
Tips and tricks:
- Make sure to cook the pastrami until it is crispy for added texture and flavor.
- Use unsalted butter to prevent the sandwich from becoming too salty.
- Toast the bread before assembling the sandwich for added crunch.
Storage instructions:
Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sandwich, place it in a toaster oven or oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a plate with a side of pickles and potato chips.
Garnishes:
Garnish the sandwich with a sprig of parsley or a slice of tomato.
Pairings:
Serve the sandwich with a cold beer or a glass of iced tea.
Suggested side dishes:
- Potato salad
- Coleslaw
- French fries
Troubleshooting advice:
- If the bread is not toasting evenly, adjust the heat on the griddle/skillet.
- If the cheese is not melting, cover the sandwich with a lid or foil to trap the heat.
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 with Russian dressing is a classic deli sandwich that originated in New York City in the early 20th century.
Flavor profiles:
The sandwich is savory and salty, with a tangy and creamy dressing that complements the rich flavor of the pastrami.
Serving suggestions:
Serve the sandwich for lunch or dinner, or as a hearty snack.
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