Pastrami And Rye Panzanella Recipes

PASTRAMI AND RYE BERRY SALAD

Steps:

• Cook 1 cup rye berries in simmering salted water until tender, about 1 hour. Drain, transfer to a bowl and let cool. Add 1 cup each thinly sliced red cabbage and celery and 1/2 cup chopped pastrami. Whisk 3 tablespoons each cider vinegar and whole-grain mustard and 1/3 cup olive oil; toss with the rye berry mixture. Season with salt and pepper.

PASTRAMI AND RYE PANZANELLA

Steps:

• Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
• Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
• On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
• In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
• Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.

PASTRAMI ON RYE

Steps:

• Butter both slices of bread and toast until golden.
• Spread mustard on both slices.
• Warm pastrami in a hot skillet until heated through.
• Pile on top of one slice of the bread and carefully close the sandwich.
• To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.

RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE

Steps:

• Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
• Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
• In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
• To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
• To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.

PASTRAMI AND RYE PANZANELLA

Steps:

• Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
• Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
• On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
• In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
• Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.
• add your own note

PASTRAMI AND RYE PANZANELLA RECIPE | EPICURIOUS.COM

Steps:

• Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
• Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
• On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both
• the blade and the flat side of a chef's knife, chop and scrape the mixture
• into a paste. Put the oil and vinegar into a bowl, add the garlic paste and
• whisk to combine.
• In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss
• to combine, gently pressing the tomatoes a bit to release some of the juices.
• Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons.
• Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves,
• pastrami and parsley leaves to the salad. Whisk together the dressing, add it
• to the salad and gently toss to combine.
• From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.