Pastrami Sandwich Recipe
House-Made Pastrami, Giardiniera, GS Steak Sauce, Horseradish Aioli, Gruyere, Marbled Rye, Gold & Purple Potato Chips
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Ingredients
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Pastrami
Horseradish Aioli
Sandwich Assembly
Potato Chips
Method
Pastrami Preparation
- 1
Brining the Beef
In a large mixing bowl, combine brown sugar, kosher salt, paprika, cracked black pepper, garlic cloves (minced), and Cure #1. Rub this mixture all over the beef brisket. Wrap the brisket tightly in plastic wrap and refrigerate for at least 5 days, turning it every day.
- 2
Smoking the Pastrami
After 5 days, remove the brisket from the refrigerator and rinse off the brine. Pat dry. Preheat a smoker to 225°F (107°C) and smoke the brisket for about 6 hours or until it reaches an internal temperature of 190°F (88°C). Let it rest for 30 minutes before slicing.
Horseradish Aioli Preparation
- 3
Making the Aioli
In a small bowl, mix together mayonnaise, prepared horseradish, lemon juice, garlic powder, and salt until well combined. Adjust seasoning to taste. Refrigerate until ready to use.
Sandwich Assembly
- 4
Assemble the Sandwich
Toast the slices of marbled rye bread lightly. Layer the bottom slice with slices of smoked pastrami, followed by a slice of Gruyere cheese, giardiniera, and drizzle with GS Steak Sauce. Top with the second slice of bread.
Potato Chips Preparation
- 5