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Extra Mustard Pastrami on Rye
Created by: Howcan Team
Ingredients
- 4 oz of pastrami
- 2 slices of rye bread
- 2 tbsp of yellow mustard
- 2 slices of Swiss cheese
- 1/4 cup of sauerkraut
- 2 tbsp of unsalted butter
Instructions
- Spread 1 tablespoon of mustard on one slice of rye bread.
- Layer the pastrami on top of the mustard.
- Add the Swiss cheese slices on top of the pastrami.
- Spread the sauerkraut on top of the cheese slices.
- Spread the remaining 1 tablespoon of mustard on the other slice of rye bread.
- Place the mustard-covered bread slice on top of the sauerkraut to form a sandwich.
- Spread 1 tablespoon of unsalted butter on the top of the sandwich.
- Heat a skillet over medium heat and add the remaining 1 tablespoon of unsalted butter.
- Place the sandwich in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove from the skillet, slice in half, and serve hot.
Pastrami on Rye with extra mustard is a classic deli sandwich that has been a staple in New York City for over a century. The dish originated in the Jewish immigrant communities of the Lower East Side, where it was popularized by iconic delis such as Katz's and Carnegie Deli. The key to a perfect pastrami on rye is the quality of the pastrami, which is traditionally made from beef brisket that has been brined, seasoned, smoked, and steamed to perfection. The rye bread should be fresh and slightly toasted, and the extra mustard adds a tangy kick that complements the rich, smoky flavor of the pastrami. Today, the best pastrami on rye with extra mustard can still be found in New York City, particularly at legendary delis like Katz's, where skilled chefs continue to hand-carve the pastrami and assemble the sandwich with care and precision. Whether you're a local or a visitor, indulging in a pastrami on rye with extra mustard is a must-do experience in the Big Apple.
10 min
1
450 calories
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