Ingredients with Measurements:
- 8 slices of rye bread
- 1 pound of thinly sliced pastrami
- 1 avocado, sliced
- 4 slices of Swiss cheese
- 1/4 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of hot sauce
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Toast the rye bread slices in the oven for 5-7 minutes or until lightly browned.
3. In a small bowl, mix together the mayonnaise, Dijon mustard, hot sauce, smoked paprika, salt, and pepper.
4. Spread the spicy mayonnaise mixture onto each slice of toasted rye bread.
5. Layer the pastrami on top of the spicy mayonnaise mixture on four of the slices of rye bread.
6. Add a slice of Swiss cheese on top of the pastrami on each of the four slices of rye bread.
7. Place the four slices of rye bread with pastrami and cheese in the oven for 5-7 minutes or until the cheese is melted.
8. Remove the slices of rye bread with pastrami and cheese from the oven and add the sliced avocado on top.
9. Top each sandwich with the remaining slices of rye bread.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 42g
Protein: 37g
Carbohydrates: 28g
Fiber: 9g
Sugar: 3g
Sodium: 1800mg
Substitutions for ingredients:
- Instead of rye bread, you can use any bread of your choice.
- Instead of pastrami, you can use corned beef or turkey.
- Instead of Swiss cheese, you can use any cheese of your choice.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of hot sauce, you can use chili flakes or cayenne pepper.
Variations:
- Add sauerkraut for a classic Reuben sandwich twist.
- Use pickled jalapeños instead of hot sauce for an extra kick.
- Add sliced tomatoes and lettuce for a fresh touch.
- Use a different type of bread, such as sourdough or pumpernickel.
Tips and tricks:
- Make sure to slice the avocado just before serving to prevent browning.
- Use a panini press instead of the oven for a crispy sandwich.
- Adjust the amount of hot sauce to your liking.
Storage instructions:
This sandwich is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sandwich in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board with a side of pickles and chips.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Pair with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve with a side of coleslaw or potato salad.
Troubleshooting advice:
- If the cheese is not melting, place the sandwich under the broiler for a few minutes.
- If the avocado is browning, sprinkle with lemon juice to prevent oxidation.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of this sandwich. Store any leftovers in the refrigerator and discard after 2 days.
Food history:
Pastrami on rye is a classic Jewish-American sandwich that originated in New York City in the late 19th century.
Flavor profiles:
This sandwich is spicy, smoky, and savory with a creamy and fresh touch from the avocado.
Serving suggestions:
Serve this sandwich for lunch or dinner with a side of pickles and chips.
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