New York Pastrami Sandwich Plate
New York Jewish deli tradition reading hand-sliced hot pastrami piled thick on rye bread with whole-grain mustard, plated with a kosher dill pickle and a quick coleslaw side for the Katz's Deli Manhattan weekday lunch counter classic of deep cured meat tradition.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Shred 300g cabbage finely, grate 120g carrot, chop 16g parsley. Quarter 2 large dill pickles lengthways. Combine cabbage, carrot, 6 tbsp mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp Dijon mustard, 2 tsp brown sugar, half the parsley, salt, and pepper. Scrunch with hands 2 minutes until cabbage softens.
Steam
Set 360g pastrami slices in a steamer basket over a pot with 120ml water and 2 tsp caraway seeds. Cover, steam over medium heat 4–5 minutes until pastrami warms through and turns juicy.
Build
Spread 4 tbsp whole grain mustard and 2 tbsp yellow mustard on cut faces of all 4 rye bread slices (2 tbsp whole grain + 1 tbsp yellow per sandwich). Divide steamed pastrami in half and pile thick onto each of 2 bread slices to tower, close with remaining bread slices, press gently.
Plate
Diagonal-slice each pastrami sandwich into 2 triangles. Set on plates with coleslaw piled alongside and pickle spears, scatter remaining parsley across the slaw.
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