Hot Pastrami

Name: Hot Pastrami
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb pastrami; 6 poppy seed buns; 12 slices swiss cheese; 4 C beef stock; 3 cloves garlic; smashed; 1 fresh bay leaf; 1 small pinch crushed pepper flakes; garlic butter; as needed; to taste dijon mustard; to taste freshly cracked black pepper

ChefDoogles @ChefDoogles

Chicago, IL

Hot Pastrami

ChefDoogles @ChefDoogles

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Ingredients

6 servings

3 lbpastrami
6poppy seed buns
12 slicesswiss cheese
4 Cbeef stock
3 clovesgarlic; smashed
1fresh bay leaf
1small pinch crushed pepper flakes
garlic butter; as needed
to tastedijon mustard
to tastefreshly cracked black pepper

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Steps

1

Heat beef stock with bay leaf, garlic, black pepper, and crushed pepper flakes. Simmer for 10 minutes.
2

Slice open each bun. Spread garlic butter on each side. Lay a piece of swiss cheese on each side. Toast briefly in oven until bun is crispy and cheese is melted.
3

Place pastrami in hot beef stock and simmer briefly until heated through. Serve beef stock in ramekins for dipping. Add dijon to taste.
4

Variations; Country dijon, horseradish, fried egg, bacon, pancetta, giardenera, pepperoncini, provolone, Italian beef au jus, onion roll,Italian seasoning, celery seed, worchestershire, shallots, habanero, pickled red onions

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Cooksnaps

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ChefDoogles @ChefDoogles

on January 23, 2016 00:29

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience