Pastrami Sandwich Recipe
House-Made Pastrami, Gruyere Cheese, Confit Tomato, House-Made Sauerkraut, Bread & Butter Jalapenos, Marbled Rye
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Ingredients
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Pastrami
Confit Tomato
Sauerkraut
Bread & Butter Jalapenos
Assembly
Method
Pastrami Preparation
- 1
Brining the Beef
In a large bowl, combine water, kosher salt, brown sugar, and Instacure #1. Stir until dissolved. Submerge the beef brisket in the brine and refrigerate for 5-7 days.
- 2
Seasoning the Meat
After brining, remove the brisket from the brine, rinse it under cold water, and pat dry. Rub the beef with black pepper, coriander, paprika, garlic powder, and additional salt.
- 3
Smoking the Pastrami
Smoke the seasoned brisket at 225°F for about 6-8 hours, or until it reaches an internal temperature of 195°F. Let it rest for 30 minutes before slicing.
Confit Tomato
- 4
Preparing the Tomatoes
Preheat your oven to 250°F. In a baking dish, combine cherry tomatoes, garlic, and thyme. Drizzle with olive oil to coat.
- 5
Roasting
Roast in the oven for about 2 hours, or until tomatoes are soft and slightly caramelized. Let cool before using.
Sauerkraut
- 6
Shredding and Salting
Shred the cabbage and place it in a large bowl. Sprinkle with kosher salt and caraway seeds, then massage the cabbage until it starts to release liquid.
- 7
Fermentation
Transfer the cabbage mixture to a clean jar, packing it down tightly. Cover and let it ferment at room temperature for 1-4 weeks, tasting periodically until it reaches your desired sourness.
Bread & Butter Jalapenos
- 8
- 9
Pickling the Jalapenos
Slice the jalapenos into rings and add them to the boiling brine. Remove from heat and let them cool before transferring to a jar.
Assembly
- 10
Building the Sandwich
On one slice of marbled rye bread, layer sliced pastrami, a slice of Gruyere cheese, confit tomatoes, sauerkraut, and bread & butter jalapenos. Top with another slice of bread.
- 11
