When there’s no energy to cook in the middle of a workday, a homemade pastrami sandwich in the style of a New York deli delivers big flavor with very little effort, according to a recipe published by Srugim.
The secret is good ingredients and the right assembly. The pastrami is warmed to bring out its flavor, the onion is fried until golden, and a honey-mustard aioli ties it all together.
Ingredients
- Bread: a fresh ciabatta, rustic baguette or thick-sliced sourdough
- Meat: about 150 grams of pastrami (grilled, smoked or honey turkey)
- Aioli: 2 tablespoons good mayonnaise, 1 teaspoon whole-grain Dijon mustard, ½ teaspoon honey
- Vegetables: a brine-cured pickle sliced lengthwise, arugula or crisp lettuce, thinly sliced ripe tomato seasoned with a little coarse salt, and red onion, either lightly fried until golden or pickled
Method
- Slice the bread and toast the inside lightly in a toaster or dry pan. The crisp surface keeps the sandwich from getting soggy.
- Warm the pastrami in a dry pan for 30 seconds on each side. This releases its flavor and makes it juicier.
- Mix the mayonnaise, mustard and honey, and spread the aioli on both halves of the bread. The fat in the mayonnaise forms a barrier that keeps the vegetables from soaking the bread.
- Layer arugula on the bottom half and top it with the tomato slices.
- Add the warm pastrami in loose, airy folds rather than a flat stack, so every bite gets an even share of flavor.
- Top with the onion and pickle strips, close the sandwich, press down gently and cut it diagonally.
Hot version: Leave out the lettuce and tomato, put the assembled sandwich in a panini press for two minutes, then add the vegetables at the end.
Tips
- Fry the onion until golden but not burnt. That’s the difference between gentle sweetness and bitterness.
- Don’t skimp on the aioli. It adds flavor and keeps the sandwich moist.
- Packing it for work? Keep the wet vegetables separate and add them just before eating, so the bread stays crisp.
- For a light dinner or casual guests, make several sandwiches, cut them into quarters and serve with homemade fries or a fresh salad.
