This action might not be possible to undo. Are you sure you want to continue?
I personally prefer Boar’s Head’s top round Pastrami since it has minimal fat. However its best to make your own pastrami with a little patience. There are many famous versions of pastrami around. In New York City, Katz’s Deli’s famous Reuben or in Chicago, Pastrami with rye bread. They are all delicious and everywhere I wanted to try a new sandwich, there was no place serving a fresh idea. Sandwich making needs as much patience and time as you cook a meal. Every ingredient needs to be fresh. Forget about can product. Make everything from scratch. The reward is in the taste and as someone used to say, every bite is an experience. This is a Supreme gourmet Sandwich that needs an artistic taste. It is not only simply the best sandwich, but it is perfection. Here is what you need to make a supreme sandwich: - Bread The basis of a sandwich taste comes to the selection of the bread. For This sandwich, a fresh and crispy 12-inch Ciabatta is perfect. - Pastrami Buy a piece of Brisket and ask the butcher not to trim the top fat layer. Keep the fat layer for about 1/4 of an inch. Wash it perfectly and brine it with salt, pepper, Coriander, Garlic, Thyme and Juniper berries. Let it stay in the brine from few days to few weeks. This period is important to monitor the meat for any spoilage. Take extra caution when handling the meat in this period as you are curing it. Wash you hand thoroughly before handling the brisket. At this step, you’re practically making corned beef. Wash the meat completely to remove all the
salty brine and coat it with pepper, coriander and garlic. When ready, place in the smoker. Smoke it base on the size of the meat. For every pound, 45 minutes in the smoker. Internal temperature should reach 165 degrees. Please use extra caution and use every safety method to prevent growth of bacteria. - Garlic Sauce • • • • • • Grab a small mixing bowl and add 2 spoons of Mayonnaise, 1 teaspoon of aged balsamic vinegar, 1 teaspoon of fresh squeezes lime, 3/4 spoon of freshly grinned garlic. 1/2 teaspoon of Pomegranate sauce (you can buy this from Mediterranean shops) • 1/2 teaspoon of black coarse pepper. Mix evenly using whisk - Roasted Red Bell Pepper Grab a fresh red bell pepper and slice it in thick pieces. Pour a little olive oil on top and mix it then place it in the oven until roasted. You can also grill the pepper. - Pastrami Mix • • • • • • • 1/2 pound of top round lean pastrami shaved 4 Oz of thinly julienne cut Green Onion 1 Oz of olive oil 1 full spoon of Garlic Sauce 1/2 of Hass Avocado 1 Oz of sprout alfalfa 2 Oz of Roasted Red Bell Pepper
Mix them all in a mixing bowl using a kitchen tong. Spread the garlic sauce on the bread evenly using spatula. Every bite should taste as delicious so consistency is important. Place the Pastrami Mix on the Ciabatta and add 2 pieces of fresh Basil on top. For cheese selection, I recommend Sharp yellow and waxed Cheddar. Add two slices on top and place in the oven until the bread is golden color and toasted. This is a big sandwich, but I still need a side dish to accompany it. Grab a small bag of salted chips original with no flavor. Place in a bowl safe for oven.
Squeeze a fresh lime on tip and add coarse pepper. If you have Cajun powder, sprinkle on top. Slice a fresh Jalapeno thinly and mix in the bowl. Add shredded Mozzarella Cheese and place in oven until cheese is melted. This is a great snack and because of it flavor, it is great choice to have it as a side dish for Pastrami Supreme Sandwich. Enjoy
This is an exclusive recipe only for www.bidsbypros.com by Don Zilleri