Pastrami Red Cabbage Sandwich Recipes

PASTRAMI & RED CABBAGE SANDWICH

Pastrami & Red Cabbage Sandwich image

Make and share this Pastrami & Red Cabbage Sandwich recipe from Food.com.

Provided by Timothy H.

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 garlic clove, minced
1 teaspoon caraway seed
3 cups red cabbage, finely shredded
1/8 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
12 slices rye bread
1 1/2 lbs pastrami, thinly sliced

Steps:

In a mixing bowl, blend the mayonnaise, lemon juice, horseradish, garlic, caraway seeds, and salt and pepper.
Add red cabbage and toss to coat cabbage.
In a small bowl, mix mayonnaise and horseradish. Spread 1-teaspoon horseradish mayonnaise on each bottom half of the rye bread.
Add 4 oz. Sliced pastrami on each bottom half.
Add 1/2 cup slaw on the pastrami.
Place the top half of the rye bread on sandwich.

Nutrition Facts : Calories 693.7, Fat 27, SaturatedFat 9.2, Cholesterol 199.5, Sodium 3226.9, Carbohydrate 41.5, Fiber 4.7, Sugar 6.1, Protein 68.2

JEWISH BRISKET SANDWICH WITH SMOKED MOZZARELLA AND RED CABBAGE SLAW

Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 25

Ingredients

One 4-pound beef brisket
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and crushed
2 celery stalks, cut into chunks
1 large carrot, cut into chunks
1 yellow onion, cut into chunks
2 cups red wine
2 cups beef stock
4 sprigs fresh rosemary
2 bay leaves
3 or 4 fresh thyme sprigs
1/2 cup mayonnaise
1 tablespoon stone-ground mustard
4 onion rolls, buttered and toasted until golden
8 slices smoked mozzarella
Red Cabbage Slaw, recipe follows
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1/4 cup red wine vinegar
1 1/2 tablespoons sugar
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced jarred cherry peppers
1 small shallot, thinly sliced
1/2 head red cabbage, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 325 degrees F.
Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours.
Transfer the brisket to a cutting board and let it rest, about 15 minutes. Strain out the vegetables and skim off some of the excess fat and reserve the jus. Slice the brisket thinly across the grain.
Whisk the mayonnaise and mustard until well blended in a small bowl. Smear the top of the rolls with the mayonnaise mixture liberally. Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top. Top with the Red Cabbage Slaw.
Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth. Add the cherry peppers, shallots and cabbage. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.

ULTIMATE PASTRAMI SANDWICHES

Ultimate Pastrami Sandwiches image

This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients-grilled cold cuts, cheese, fried potatoes and tomatoes-and created a tasty replica that includes our version of their secret coleslaw topping. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 cup sugar, divided
1/2 cup cider vinegar, divided
4 cups shredded cabbage
3-1/2 cups frozen waffle-cut fries
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 pound sliced deli pastrami
4 slices provolone cheese
8 slices Italian bread (3/4 inch thick), toasted
2 medium tomatoes, thinly sliced

Steps:

In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.

Nutrition Facts : Calories 586 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1655mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 6g fiber), Protein 36g protein.

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