Cody Casey
Pastrami is a popular ingredient in sandwiches, especially in the classic New York deli sandwich. Frying pastrami is a common way to cook it, and it can be done in a pan or skillet. It is often served with melted cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread. While pastrami is typically fried, it can also be baked or grilled.
| Characteristics | Values |
|---|---|
| Can you pan-fry pastrami? | Yes, pan-fried pastrami is a common ingredient in sandwiches. |
| Type of pan | Skillet or griddle pan |
| Heat | Medium |
| Cooking time | 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted |
| Bread | Rye, sourdough, pumpernickel rye, marble rye, or caraway rye |
| Butter | Unsalted |
| Toppings | Sauerkraut, Russian or Thousand Island dressing, mustard, mayonnaise |
| Cheese | Swiss, havarti, or provolone |
| Accompaniments | Potato chips, soup (matzo ball, roasted tomato, or broccoli cheddar) |
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What You'll Learn
Pan-frying pastrami for a sandwich
Pastrami is a delicious meat that can be enjoyed in many ways, but one of the most popular is to pan-fry it for a sandwich. This method adds a nice crispy texture to the meat and can enhance the flavour of your sandwich. Here is a step-by-step guide to achieving the perfect pan-fried pastrami sandwich.
Choosing Your Pastrami
You can use either leftover homemade pastrami or purchase sliced pastrami from a deli counter. The choice is yours, but if you're using leftover pastrami, it's recommended to store it unsliced in the refrigerator. This makes it easier to slice thinly when it's cold. When you're ready to make your sandwich, remove the pastrami from the refrigerator and allow it to cool completely before slicing. Use the sharpest knife you have to achieve the thinnest slices, as this will make it easier to pile the pastrami onto your sandwich.
Preparing the Sandwich
The classic bread choice for a pastrami sandwich is rye bread, but you can also use sourdough or any other bread you prefer. If you want to stick to tradition, avoid salted butter, as pastrami is already quite salty. For an authentic New York deli experience, you might want to try a dark rye bread with Thousand Island or Russian dressing. If you're feeling adventurous, you can even add some sauerkraut for a tangy flavour and crunchy texture. Don't forget to include some Swiss cheese, which will melt beautifully over the pastrami.
Pan-Frying the Pastrami
Now it's time to heat up your skillet or griddle pan to medium heat. If you're using thicker slices of pastrami, it's best to heat them up first before assembling the sandwich. Fry each side for 30-60 seconds, depending on your preference. If your pastrami is thinly sliced, it will heat up sufficiently while the sandwiches cook. Place your sandwiches in the pan and grill for 3-4 minutes. Then, use a spatula to flip them over and cook for another 3-4 minutes, or until the bread is golden brown and the cheese is melted. Keep an eye on your sandwiches, as you may need to flip them again to ensure even cooking.
Serving the Sandwich
Once your sandwiches are cooked to perfection, remove them from the skillet and serve immediately. Pan-fried pastrami sandwiches are delicious on their own, but you can also serve them with a side of potato chips or homemade fries. If you're feeling extra hungry, pair your sandwich with a tasty soup like matzo ball, roasted tomato, or broccoli cheddar. Enjoy your hot and tasty pastrami creation!
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Choosing the right bread
A classic pastrami sandwich is typically made with rye bread. This type of bread is thin but not too thin, allowing the flavours of the other ingredients to shine through while still providing a satisfying bite. If you're looking to stick with tradition, rye bread is the way to go.
However, you don't have to use rye bread for your pastrami sandwich. Other types of sandwich bread can also work well. Sourdough, for example, has a tangy flavour that can complement the pastrami, and its sturdy texture makes it perfect for toasting. Strong whole wheat bread is another option that will add a nutty flavour to your sandwich.
If you're feeling adventurous, you can even try using a different type of bread entirely. Some people enjoy pastrami sandwiches on garlic bread or Mediterranean-style bread like focaccia. Just remember that the bread you choose should be thin enough to allow the other ingredients to shine through.
No matter what type of bread you choose, toasting it is essential for a pastrami sandwich. You can toast the bread in a toaster, but for the best flavour, melt some butter in a pan and toast the bread on one side until it's golden brown. This will give your sandwich a delicious buttery taste and texture.
So, when it comes to choosing the right bread for a pastrami sandwich, consider the traditional route with rye bread, or mix it up with sourdough, whole wheat, or even garlic bread. Just remember to toast your bread for that extra flavour boost!
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Slicing pastrami
Slicing the pastrami is an important step in preparing a delicious pastrami dish. Here are some detailed instructions and tips for achieving the perfect slices:
The Thickness of Slices:
When slicing pastrami, it is generally recommended to cut it into thin slices. This is especially important if you plan to use the pastrami for sandwiches, as thin slices are easier to pile up and create a more appetizing texture. Aim for slices that are approximately 1/8-inch thick, as suggested by one recipe. Thin slices will also cook more evenly when pan-fried, ensuring that your pastrami is warm and tasty.
Tools for Slicing:
To achieve thin and even slices, it is advisable to use a sharp slicing or carving knife. A good, sharp knife will make the task much easier and help you achieve consistent results. If you have access to an electric meat slicer, this can be extremely useful for getting thin, uniform slices. If not, a sharp knife and a steady hand will do the trick!
Technique for Thin Slices:
When slicing the pastrami, it is crucial to cut against the grain. This means identifying the direction in which the muscle fibers are running and slicing perpendicular to them. Cutting against the grain ensures that the pastrami remains tender and easy to chew, even when cooked. Take your time and try to make your slices as uniform in thickness as possible.
Storing Sliced Pastrami:
If you have sliced more pastrami than you need for your immediate use, proper storage is essential. You can store pastrami slices in an airtight container or wrapped tightly in foil in the refrigerator for up to one week. For longer storage, consider freezing your pastrami slices, which can last up to six months in the freezer.
In summary, slicing pastrami requires a sharp knife, a steady hand, and a focus on cutting thin slices against the grain. Properly sliced pastrami will enhance your culinary creations and ensure a delightful dining experience, whether you're making sandwiches, frying it up in a pan, or enjoying it as part of another recipe.
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Adding cheese
Yes, you can pan fry pastrami. Frying pastrami is often done to make a hot pastrami sandwich, which is a New York deli classic.
When making a hot pastrami sandwich, cheese is a great addition. Cheese, when added to a pastrami sandwich, can be used as a temperature indicator to ensure the meat is hot. Cheese also adds a creamy texture and savoury flavour to the sandwich.
Cheese options to consider for a pastrami sandwich include Swiss, Havarti, Provolone, or Cooper Sharp cheese. When adding cheese, it is important to keep the cheese about half an inch from the edge of the bread to allow for melt compensation. This means that the cheese will not overflow from the sandwich as it melts.
To assemble the sandwich, spread mustard on the bread, followed by pastrami, and then add cheese. Grill the sandwich in a frying pan until toasty and crisp. It is important to monitor the sandwich while grilling to ensure it does not burn.
For an extra cheesy pastrami sandwich, consider making a pastrami and cheese panini. This variation involves grilling the sandwich until the cheese melts and the bread is toasted.
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Serving suggestions
Pan-fried pastrami is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:
Sandwiches
The classic way to serve hot pastrami is in a sandwich. You can use various types of bread, such as rye, sourdough, or a roll. If you want to make a traditional pastrami on rye, you can leave out the sauerkraut, but many people enjoy the tangy flavor and crunchy texture it adds to the sandwich. For cheese, Swiss is a common choice, but you can also use Havarti or Provolone. To assemble the sandwich, spread a dressing of your choice on the bread—options include mayonnaise, mustard, or Thousand Island dressing. Then, add your pastrami, which can be sliced as thickly or thinly as you prefer. If you're using thicker slices of pastrami, you may want to pan-fry them for 30-60 seconds per side before assembling the sandwich. Finally, grill your sandwich in a skillet or griddle pan over medium heat for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Serve your pastrami sandwich with a side of potato chips, or step it up with a side of soup, such as matzo ball, roasted tomato, or broccoli cheddar.
Other Options
While sandwiches are the most popular way to serve pastrami, you can also get creative and explore other options. For example, you could make a pastrami melt by layering pastrami, sauerkraut, and cheese on a slice of bread and toasting it in the oven or toaster oven until the cheese is melted. Alternatively, you can add pastrami to a salad or use it as a topping for a pizza. If you're feeling adventurous, you can even use pan-fried pastrami as a filling for dumplings or spring rolls.
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Frequently asked questions
Yes, you can pan-fry pastrami. It is often used in sandwiches, such as the New York classic, the pastrami sandwich.
To pan-fry pastrami, heat a skillet or griddle pan on the stove over medium heat. Fry the pastrami for 30-60 seconds on each side.
To make a pastrami sandwich, use sliced pastrami, either homemade or from the deli counter at the grocery store. Rye bread is traditional, but you can use sourdough. Add butter, Thousand Island dressing or Russian dressing, and sauerkraut. Top with Swiss cheese and grill the sandwich in a frying pan until the bread is golden brown and the cheese is melted.
It is easier to thinly slice pastrami when it is cold, so store it in the refrigerator before slicing. Use the sharpest knife you have to get the thinnest slices possible. If you want to make a traditional pastrami sandwich, leave out the sauerkraut.
