Corned Beef, Roast Beef Or Pastrami Recipe

Name: European Street Cafes CORNED BEEF, ROAST BEEF OR PASTRAMI Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 8 oz corned beef, roast beef, or pastrami (thinly sliced); 2 slices sliced sandwich bread or rye bread; 1 tbsp butter or mayonnaise (for spreading); 2 leaves lettuce leaves (washed, dried, whole or torn to fit); 3 slices tomato (ripe, sliced 1/4-inch thick); 2 slices Dill pickles (optional, sliced lengthwise); 3 rings thinly sliced red onion (optional); 1 tsp yellow mustard or spicy brown mustard; 1 tsp black pepper (freshly ground); 0.25 tsp kosher salt (to taste for tomato); 1 tsp unsalted butter (for grilling/toasting bread)

Inspired by European Street Cafe

Time15m

Serves1

Piled high and choice cut served with lettuce and tomatoes.

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Ingredients

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Sandwich

8 oz corned beef, roast beef, or pastrami (thinly sliced)

2 slices sliced sandwich bread or rye bread

1 tbsp butter or mayonnaise (for spreading)

2 leaves lettuce leaves (washed, dried, whole or torn to fit)

3 slices tomato (ripe, sliced 1/4-inch thick)

2 slices Dill pickles (optional, sliced lengthwise)

3 rings thinly sliced red onion (optional)

1 tsp yellow mustard or spicy brown mustard

1 tsp black pepper (freshly ground)

1/4 tsp kosher salt (to taste for tomato)

Optional Hot Press / Toasting

1 tsp unsalted butter (for grilling/toasting bread)

Method

Sandwich

Prepare bread and spreads

If using butter, lightly spread butter on the outside of both bread slices for toasting, or spread mayonnaise on the inside of one or both slices for a cooler sandwich. On the inside of the other slice spread the mustard (about 1 tsp) evenly.

Season tomato

Lay the tomato slices on a small plate, sprinkle with about 1/4 tsp kosher salt and a pinch (about 1/8–1/4 tsp) freshly ground black pepper. Set aside to allow flavors to bloom for 1–2 minutes.

Assemble meat and vegetables

Pile the 8 oz of thinly sliced corned beef, roast beef, or pastrami onto one slice of bread (on the mustard side). Fan or layer the slices so the sandwich is packed but not overly compressed. Add the seasoned tomato slices on top of the meat, then the lettuce leaves. Add red onion rings and dill pickle slices if using.

Finish sandwich and cut

Top with the remaining slice of bread (mayo or butter side as chosen). If desired and you spread butter on the outside, toast the sandwich in a preheated skillet or sandwich press over medium heat for 2–4 minutes per side until golden and warmed through, or press in a sandwich grill for 3–5 minutes. Remove and let rest 1 minute, then cut the sandwich in half diagonally or down the middle and serve immediately.

Seasoning and serving

Sprinkle a little additional freshly ground black pepper over the exposed tomato or meat if desired. Serve piled high on a plate with extra pickle spears on the side.

Optional Hot Press / Toasting

To toast in a skillet: heat a nonstick or cast-iron skillet over medium. Place assembled sandwich butter-side-down and toast 2–4 minutes until golden, pressing gently with a spatula; flip and repeat. To use a sandwich press: preheat according to manufacturer instructions, place sandwich inside and press 3–5 minutes until bread is crisp and filling is warmed.