55th Street Recipe
house smoked pastrami, Havarti cheese, honey mustard, RusTeak slaw, on artisan rye with a dill pickle
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Ingredients
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Pastrami
Slaw
Assembly
Method
Pastrami Preparation
- 1
Brining the Brisket
In a large bowl, combine water, brown sugar, and Cure #1 until dissolved. Add the brisket to the mixture, ensuring it is submerged. Cover and refrigerate for 5-7 days, turning occasionally.
- 2
Smoking the Pastrami
After brining, remove the brisket and rinse under cold water. Pat dry. Mix black peppercorns, coriander seeds, paprika, garlic powder, and onion powder. Rub the spice mix all over the brisket. Preheat your smoker to 225°F (107°C) and smoke the brisket for 6-8 hours until it reaches an internal temperature of 190°F (88°C). Let it rest before slicing.
Slaw Preparation
- 3
Making the Slaw
Shred the green cabbage and carrots. In a large bowl, mix together mayonnaise, apple cider vinegar, honey, salt, and black pepper. Fold in the shredded cabbage and carrots until well combined. Adjust seasoning to taste and refrigerate for at least 30 minutes before serving.
Sandwich Assembly
- 4
Assembling the Sandwich
Toast the slices of artisan rye bread lightly. Spread 1 tablespoon of honey mustard on each slice. Layer with sliced pastrami, Havarti cheese, and a generous scoop of RusTeak slaw. Top with another slice of rye bread. Serve with dill pickle spears on the side.
