What goes best with a pastrami sandwich?
- To satisfy the “melt” requirement of the sandwich, pair the strong, spicy pastrami flavor with mild, nutty Swiss cheese. Smoked cheddar and the mild smokiness of provolone are also great options against the smoky flavor of pastrami.
What do you put on a pastrami sandwich?
- Cut 2 slices from the bloomer, or bread of your choice, and spread a little mustard over one slice.
- Top with the pastrami beef, Swiss cheese or other hard cheese, tomato slices and a few lettuce leaves.
- Spread a thin layer of mayonnaise on the other slice of bread and put on top of the sandwich.
What kind of cheese goes with pastrami?
What Cheese Goes With Pastrami?
- Swiss cheese.
What goes good on pastrami?
Enjoy your pastrami sandwich with these 14 tasty sides for a wonderful and unforgettable meal!
- Potato Salad. A good old-fashioned potato salad pairs wonderfully with a pastrami sandwich.
- Macaroni Salad.
- Potato Chips.
- French Fries.
- Chicken Noodle Soup.
- White Bean Soup with Bacon.
How bad is pastrami for you?
Pastrami has 41 calories, two grams of fat (one saturated), 248 milligrams of sodium, and six grams of protein per ounce. It’s not a bad meat for you, and rye is one of the best breads because it’s whole grain.” Plus the house-made mustard adds flavor with minimal sodium and no fat.
Can you eat pastrami raw?
Pastrami can be eaten cold, but it is often enjoyed hot. Since pastrami is already cooked, it just needs to be heated.
What kind of mustard goes on a pastrami sandwich?
In New York City, where pastrami on rye got its start 100 or so years ago, the vast majority are layered with spicy brown mustard. That’s the classic you’ll find at famous delis like Katz’s on the Lower East Side.
What does pastrami taste like?
Generally, pastrami has the combined taste of sausage and roast beef. Pastrami can be chewy, but it is succulent with a melt-in-the-mouth feel. What is this? If all that sounds too complicated, you could say pastrami tastes like beef soaked in deliciousness.
Can you pan fry pastrami?
In a nonstick skillet, cook the pastrami over high heat until warmed through and sizzling, about 2 minutes. Mound the hot pastrami onto 1 bread slice. Add the provolone to the skillet, 1 slice at a time, and cook until it begins to melt, about 30 seconds each; using a spatula, transfer the cheese to the pastrami.
How long do you boil pastrami for?
- Remove meat from plastic packaging and place in large pot of water.
- Boil for 3 hours, or until tender. Use a fork to test for tenderness.
- Remove pastrami from water and trim any excess fat, if so desired.
- Slice against the grain for maximum flavor and softness.
How long does it take for pastrami to cook?
Bake in the preheated oven for 6 hours. Remove pastrami from the oven and let cool to room temperature, about 3 hours. With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
Do you eat pastrami cold?
Serving | Pastrami Deli. Although the most popular and the most traditional way to serve pastrami is in a sandwich, the meat can be prepared and served in countless ways, both hot and cold. However, served cold, in any way; pastrami would never taste as good as served hot.
Do you have to heat up pastrami?
You can heat a pastrami sandwich as you would a grilled cheese sandwich: put it in a pan and heat it, flipping occasionally until it’s as hot as you want.
Is corned beef and pastrami the same thing?
Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.
Hot Pastrami Sandwiches Recipe
Ultimate Pastrami Sandwiches
Preparation time: 25 minutes plus standing time 5 minutes in the oven
Standing time: 25 minutes for preparation 5-minute preheating time
- 4 cups shredded cabbage
- 3-1/2 cups frozen waffle-cut fries
- 1/2 cup sugar, divided
- 1/2 cup cider vinegar, divided
- 1 pound sliced deli pastrami
- 4 slices provolone cheese
- 8 slices Italian bread (3/4 inch thick), toasted
- 2 medium tomatoes, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- 1 pound sliced deli pastrami
- 1/4 cup of the sugar and vinegar are combined in a large mixing basin
- Add the cabbage and toss to coat. Cover with plastic wrap and let aside for 30 minutes. In the meantime, bake the fries according to the package instructions. Remove the cabbage from the water. Combine the salt, celery seed, pepper, and remaining sugar and vinegar in a small dish
- Pour over the cabbage and toss to cover. Divide the pastrami into four piles on a baking sheet that has not been oiled
- Top each layer with cheese. Heat the oven to 450 degrees for 2-3 minutes, or until the cheese is melted. Place the pastrami on four pieces of toasted bread. Fries, coleslaw, tomato slices, and the remaining bread should be layered on top of each other. Serve as soon as possible
1 sandwich has 586 calories, 17 grams of fat (7 grams of saturated fat), 80 milligrams of cholesterol, 1655 milligrams of sodium, 72 grams of carbohydrates (18 grams of sugars, 6 grams of fiber), and 36 grams of protein.
Pastrami Sandwich Recipe – w/ Easy Homemade Russian Dressing
This pastrami sandwich, a modern take on a classic, is out of this world delicious! Pastrami on artisan-style bread, swiss cheese on top, and the BEST coleslaw ever prepared with a zesty homemade russian dressing are the highlights of this sandwich. It is possible to serve it hot or cold! We’d like to thank our friends at Sara Lee® Bread for sponsoring today’s article! My obsession with pastrami sandwiches began during our visit to New Orleans, where we were served the finest sandwich known to man.
- As lovely as it would be to go out to a deli and have a very fantastic sandwich, I decided to take matters into my own hands and prepare one for myself.
- And, dare I say it, even more delectable than before?
- As for those who are still hungry after the first sandwich, go ahead and prepare yourself another one.
- The recipe for today is divided into three parts:
- This pastrami sandwich is out of this world delicious since it is a variation on a classic. Pastrami on artisan-style bread, swiss cheese on top, and the BEST coleslaw ever prepared with a zesty homemade russian dressing are all piled high on this sandwich. Serve it hot or cold, depending on your preferences! We’d like to thank our friends at Sara Lee® Bread for sponsoring today’s post. My obsession with pastrami sandwiches began during our visit to New Orleans, where we were served the finest sandwich known to man. Since then, I’ve been desiring them like a mad woman. As great as it would be to go out to a deli and have a very fantastic sandwich, I decided to take matters into my own hands and cook myself one. As for the pastrami sandwich, let me just say that it was delish. And, dare I say it, even more delectable than before?! You have complete control over how it is designed (gimme all the russian dressing please). Moreover, if you’re still hungry after that first sandwich, go ahead and prepare yourself another one! The handmade sandwiches must be brought in immediately! In today’s dish, there are three parts:
So. Let’s start with a piece of fresh bread. Sara Lee® ArtesanoTM Bread is the ORIGINAL artisan-style sliced bread, and we’re using it for today’s recipe. In addition to being very tasty, this bread is completely free of high fructose corn syrup, artificial flavors, and artificial colors! If it isn’t a win-win situation, then I don’t know what is! It’s the ideal vehicle for the pastrami sandwich I’m serving today. After that comes the meat and cheese. What is my recommendation? Pick up some of the nicest thinly sliced pastrami and swiss cheese from your local grocery store deli counter.
- Last but not least, the slaw.
- Simple pre-packaged coleslaw (shredded cabbage and carrots) and a homemade russian dressing (mayonnaise, ketchup-style chili sauce, horseradish, spicy sauce, Worcestershire sauce, onion powder, smoky paprika, and salt) are used to make the slaw for this sandwich.
- Take a piece of the Sara Lee Artesano Bread and sprinkle it with a small amount of Russian dressing on it.
- You may eat it cold or warm it up.
- Tender bread, savory pastrami, swiss cheese, and a zesty crisp slaw come together to make a satisfying sandwich.
It’s simply too amazing to pass up! With this pastrami sandwich, I’ve found a wonderfully meaty, utterly delicious dinner that I simply cannot stop eating. — Jennifer & Co. (The equipment displayed contains affiliate links.)
- 1/2 cup mayonnaise
- 2 teaspoons chili sauce (ketchup-style) This may be found beside the ketchup at the supermarket store
- Half a spoonful of horseradish sauce
- Half a tablespoon of spicy sauce to taste
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 3 tablespoons Russian dressing
- 2 slices Sara Lee® ArtesanoTM bread
- 7 oz sliced pastrami (more or less to taste)
- 2 slices Swiss cheese
- 1 cup shredded coleslaw
- 1-3 teaspoons Russian dressing
- The components for the russian dressing should be whisked together. Place in the refrigerator until you’re ready to use it. Taste and season with salt to your preference
- Combine the coleslaw and the Russian dressing in a large mixing bowl. I prefer 3 tablespoons of dressing, but you may start with 1 and work your way up from there
- Remove from consideration
- Distribute a little amount of russian dressing on one side of each piece of bread
- One piece of bread should be topped with pastrami and cheese. Add the slaw and the second slice of bread on top, and serve. Eat it cold or reheat it in the oven or in a pan
- Please take 5 seconds to rate the recipe shown below. We are really grateful for your assistance.
This recipe creates one huge sandwich, however it is intended to be shared between two individuals. Nutritional Values Portion of Pastrami Sandwiches per Serving (0.5 sandwich) Calories469 Calories from fat account for 225 percent of the daily recommended intake. *Fat25g38 percent Saturated Fat 8g50 percent Cholesterol83mg28 percent Sodium1887mg82 percent Potassium406mg *Fat25g38 percent Saturated Fat 8g50 percent 30 grams of carbohydrates12 grams of fiber2 grams of sugar12 grams of carbohydrate30 grams of fiber A505IU of Vitamin A is found in 11 percent of the protein (31 grams).
Please keep in mind that nutritional information is approximated and fluctuates depending on the items utilized.
Written by me on behalf of Sara Lee Bread, this talk is part of a sponsored conversation series.
How to Make the Hot Pastrami Sandwich of Your Dreams!
Is it really true that it has been 131 years already? Sussman Volk, owner of a deli on Delancey Street in New York City in 1888, feels like it was only yesterday that he dished out the world’s first pastrami sandwich. (Many thanks to Wikipedia for this information!) HA! Seriously, though, we don’t know exactly when this legendary sandwich first appeared on the scene, but we do know that today is National Sandwich Day, which is observed and celebrated across the United States of America (and beyond).
- Today is National Hot Pastrami Sandwich Day, so get out and enjoy one!
- Ingredients for a Hot Pastrami Sandwich 2 slices of Rye Bread (6 ounces) Pastrami that has been thinly sliced 3 large slices of Havarti cheese (optional).
- Place the pastrami in a saucepan and bring it to a simmer.
- Turn the bread over and sprinkle the mustard on the other side.
- Remove the meat from the saucepan, brushing off any extra juices, using tongs.
- Add another slice of cheese and the last piece of bread to finish it off (butter side out).
- It is time to assemble the sandwich when both pieces of bread are golden brown.
Original #19 Hot Pastrami Sandwich
The hot pastrami sandwich at Langer’s in Los Angeles is so outstanding that it has inspired strong devotion among deli enthusiasts, including Nora Ephron, who penned a hagiography of the sandwich in the New Yorker magazine. According to Langer, her version of the classic deli dish is “soft but crunchy, supple yet chewy, peppery yet sours, smokey yet acidic,” she noted in her review of Langer’s rendition of the meal. “It’s like a symphony orchestra, with diverse instruments all coming together to create one beautiful chord,” says the composer.
It’s a well-known variant in which Langer’s puts the sizzling beef on twice-baked rye bread that’s still warm from the oven and drenched with Russian dressing, then tops it with Swiss cheese and a dollop of sweet-and-sour coleslaw.
Dressing in the style of the Russians:
- 1 cup mayonnaise
- 1 cup sweet pickle relish
- 1/4 cup ketchup
- 1 1/2 teaspoons buttermilk
- 1 1/2 cups sour cream
- 1 1/4 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tablespoon white vinegar
- 2 teaspoons salt
- 1 small head cabbage, shredded (about 2 pounds)
- 1/2 carrot, julienned
- 1/2 red bell pepper, julienned
- 1 small head cabbage, shredded (about
For the sandwich, use the following ingredients:
- Eight seeds-seed-seed rye bread
- Two pounds sliced pastrami
- Four tablespoons Russian dressing
- Four slices Swiss cheese
- One cup coleslaw
To make the Russian dressing, combine the mayonnaise, relish, ketchup, and buttermilk in a large mixing basin until well combined. It is possible to prepare the dressing ahead of time. If you have any leftovers, they will keep in the refrigerator for many days. In a medium-sized mixing basin, whisk together the mayonnaise, sour cream, sugar, vinegar, salt, and 1/4 cup water until well combined. In a large mixing basin, combine the mayonnaise mixture with the cabbage, carrot, and red bell pepper and toss until everything is evenly distributed.
- Preheat the oven to 300 degrees Fahrenheit.
- Bring a kettle of water with a steamer basket to a boil while you prepare the pastrami for the steaming process.
- Prepare each sandwich by spreading 1/2 tablespoon Russian dressing on one piece of heated rye bread before assembling it.
- 1 piece of Swiss cheese and 1/4 cup coleslaw should be placed on top of the heated pastrami.
- Using a sharp knife, cut in half and serve.
Hot Pastrami Sandwich
Served on rye toast and drenched in an old-school Russian dressing, this hot Pastrami sandwich is a mouthwatering combination of succulent pastrami, melting cheese, and tangy coleslaw. A well prepared hot pastrami sandwich is a work of art on par with the Mona Lisa, the Sistine Chapel, and whatever that Picasso fellow created. It strikes the right combination of diverse textures and tastes, whether it’s tender, crispy, melty, or acidic. Furthermore, unlike with an old dusty artwork, no one will shout at you for taking a piece of the apple.
Hot Pastrami Sandwich
A pastrami on rye sandwich, invented in 1888 by Sussman Volk, is a traditional New York-style sandwich that was popularized by Jewish delicatessens. Pastrami on rye can be served cold, but a hot pastrami sandwich is particularly excellent because the combination of melted cheese, toasted bread, and warm slices of pastrami dramatically transforms the flavor of pastrami sandwich.
What Goes On a Pastrami Sandwich?
My hot pastrami sandwich has a lot in common with the well-known Reuben Sandwich, which you can get here. Pastrami is replaced for corned beef, my coleslaw recipe is used in place of sauerkraut, and Russian Dressing is served in place of Thousand Island dressing.
There is a lot in common between each of those items and their substitute, although the Swiss cheese and rye bread stay the same. It’s simple to conclude that this sandwich is the Reuben’s cousin, if not brother from another brother, in terms of flavor and texture.
How to Make a Hot Pastrami Sandwich
The bread will burn before the meat will warm up if you try to prepare a hot pastrami sandwich by assembling the sandwich and then setting it in a pan to warm up. This means that you must warm the meat separately before assembling the sandwich. Steaming the meat is the most effective method of reheating it. Cook the meat in a steamer basket above a little amount of water that has been brought to a boil in the bottom of a pan or skillet. Personally, I prefer to use a strainer with a fine mesh (affiliate link).
Also, I heated it in the microwave for around 10 seconds per side, using a glass dish, for a few minutes.
After that, I lightly toast the bread and then brown it in a pan with butter to complete the sandwich.
Although you may brown the bread before making the sandwich, it is preferable if the sandwich is completely built when you do so since it will aid in melting the cheese more effectively.
- 3oz pastrami
- 13cup coleslaw
- 1 slice Swiss cheese
- 2tablespoon Russian dressing
- 2 slices rye bread (classic, marbled, or pumpernickel)
- 1 12 tbsp butter (divided)
- Pastrami may be warmed by putting it in a steamer basket (or strainer) over boiling water for a few minutes. To ensure that the slices of pastrami cook evenly, turn them over halfway through. If done correctly, this should take less than a minute each side. Lightly toast the bread to firm it up a bit, then spread butter on one side of each piece to make a sandwich. Using warmed pastrami and cheese, assemble the sandwich and place it in a pan set over medium heat to melt the cheese and cook the coleslaw and dressing. Place sandwich in pan for about 2 minutes, or until bread is beginning to brown slightly, then flip and repeat process. Remove the sandwich from the griddle and cut it in half before serving.
536 calories|36 grams of carbohydrates|36 grams of protein|28 grams of fat|16 grams of saturated fat|124 milligrams of cholesterol|1739 milligrams of sodium|404 milligrams of potassium|4 grams of fiber|4 grams of sugar|760 international units of vitamin A|47.8 milligrams of vitamin C|278 milligrams of calcium|5 milligrams of iron
Petar Marshall and Mashable When it comes to topastrami, it’s either a love or a hate relationship. Many people find it difficult to get over the peculiar, salty flavor. But there are many who would eat pastrami at every meal if they could because of the tremendous punch of flavor it brings to the table. Thanks to recipe creator and food photographerPetar Marshall, pastrami aficionados may have pastrami sandwiches every day of the week with a simple recipe. It is customary for pastrami to be produced from beef.
Marshall explains that while it’s not your standard, daily sandwich meat that everyone relies on, when served warm with plenty of other toppings, “it plays very well with various flavors, textures, and temperatures.” While this handmade hot pastrami sandwich is a behemoth when served on regular rye bread, it is bursting with flavor and sure to fulfill any savory appetite.
Gather the ingredients for this homemade hot pastrami sandwich
Petar Marshall and Mashable Making a handmade hot pastrami sandwich at home is simple if you have the right components. To get started, gather all of the essential ingredients. Once the pastrami is cooked through, the rest of the procedure is rather rapid. Making a tasty sandwich will be lot easier if you have everything prepared and ready to go ahead of time. This hot pastrami sandwich is made with two slices of rye bread, half-pound of sliced pastrami, four slices of Swiss cheese, one tablespoon of stone ground mustard, half-tablespoon butter (softened), four slices of tomato, two large pieces of green leaf lettuce, one large dill pickle, and quarter-cup of coleslaw (see notes).
A handmade pastrami, on the other hand, might be used for the sandwich if you’re in the mood to make it yourself, according to him. The same may be said about the coleslaw as well. It is perfectly acceptable to use a store-bought mix, or you may make a bowl of coleslaw from scratch on your own.
Warm the meat for this homemade hot pastrami sandwich
Petar Marshall and Mashable Making your own hot pastrami sandwich starts with preheating the sliced pastrami meat on a skillet over medium heat. Pre-heat your oven to 400 degrees Fahrenheit (200 degrees Celsius). After that, make a tin foil bag to hold the pastrami. “It doesn’t have to be something elaborate or in a specific shape,” Marshall explains. “The tin foil is simply a receptacle for holding the pastrami while it is being heated.” Wrap the sliced pastrami in the tin foil bag and place it in the oven for 10 minutes to cook it through.
Chop the vegetables for this homemade hot pastrami sandwich
Petar Marshall and Mashable You may use this time to prepare the remaining vegetables and toppings for your sandwich while the pastrami is roasting in the oven for 30 minutes. To make your sandwich, slice a tomato into thin slices so that you have at least four pieces for each piece of bread. Slice the pickle into thin pieces once it has been cut down. Prepare your sandwich by tearing the large pieces of leaf lettuce into smaller pieces so that it will be easier to handle when you begin to assemble your sandwich.
Start stacking your homemade hot pastrami sandwich
Petar Marshall and Mashable Following the preparation of your vegetables and the preparation of your ingredients (including pastrami), you’ll be ready to make your homemade hot pastrami sandwich. To begin, place the two pieces of toasted rye bread on a flat surface and press down firmly. Using a chopping board or just the countertop is a terrific option. To begin assembling your sandwich, apply the softened butter on each piece of bread and set aside. After that, apply the stone crushed mustard on one side of the bread.
When it comes to stone ground mustard, “if you’re a lover of the zing that it offers to your sandwich, feel free to add extra on the opposite side of your sandwich.” Place green leaf lettuce, tomato slices, and sliced pickles on top of the piece of bread that has been spread with mustard.
Add the remaining toppings to your homemade hot pastrami sandwich
Petar Marshall and Mashable Having a solid start on your sandwich stack with the condiments, lettuce, tomatoes, and pickle slices in place, it’s time to add the meat and cheese to complete it. Fold slices of the hot pastrami meat onto the side of the sandwich with all of the veggies, and serve immediately. Marshall used half a pound of reheated pastrami for this recipe, but the amount might vary. If you want a more substantial sandwich, you can use a little less or even more meat, according to your preference.
Place the second piece of toasted rye bread on top of the sandwich once all of the components have been heaped on it to form a sandwich.
If necessary, use a toothpick or a sandwich pick to bind the sandwich and hold all of the contents together while it is being assembled.
Recipe for Homemade Hot Pastrami Sandwiches While this handmade hot pastrami sandwich is a behemoth when served on regular rye bread, it is bursting with flavor and sure to fulfill any savory appetite.
- Toppings: 2 pieces toasted rye bread, 12 pound sliced pastrami, 4 slices Swiss cheese, 1 tablespoon stone ground mustard, 12 tablespoon melted butter 4 slices of tomato
- 1 big dill pickle, thinly sliced
- 14 cup coleslaw
- 2 large pieces green leaf lettuce
- 1 large dill pickle, thinly sliced
- The oven should be preheated at 400 degrees Fahrenheit. Wrap 12 pounds of sliced pastrami in tin foil and place it in a zip-top bag. Preparation time: 10 minutes at 400 degrees Fahrenheit Toast two pieces of rye bread in the toaster or oven while the pastrami is heating up
- Assemble the sandwich when the pastrami has been cooked through. Place the toasted bread on a flat surface and set aside. Spread melted butter on both sides of the bread, and then stone ground mustard on one side of the bread. Place green leaf lettuce, tomato slices, and sliced pickles on a piece of bread that has been brushed with mustard
- Serve immediately. To assemble, remove the pastrami from the tin foil and place it on top of the condiments and veggies. Swiss cheese, cut thinly, is sprinkled on top. Serve with coleslaw on the side. Place the other piece of bread on top, pressing it down slightly, and then cut the sandwich in two horizontally. To hold the top slice together, insert a toothpick or a sandwich pick into the center of the slice
- If preferred, serve with a dill pickle and potato chips on the side.
|Calories per Serving||165|
|Total Fat||9.7 g|
|Saturated Fat||5.1 g|
|Trans Fat||0.0 g|
|Total Carbohydrates||5.0 g|
|Dietary Fiber||0.9 g|
|Total Sugars||2.1 g|
Edamam’s best guess based on available ingredients and cooking methods is represented in the table above. It should not be construed as a substitute for the advice of a licensed professional nutritionist.
Best Pastrami Sandwich Recipe
Recipes»The Best Pastrami Sandwiches Ever It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Stacks of finely sliced pastrami, Swiss cheese, and coleslaw make up the perfect Pastrami Sandwich! These Artisan sandwiches are the ideal addition to a substantial lunch or dinner. Serve with your favorite fries and vegetables, whether hot or cold!
What’s On a New York Pastrami Sandwich?
The New York Pastrami sandwich is often regarded as the hallmark sandwich of New York City. It is made up of sliced pastrami, rye bread, and a spicy brown mustard spread on top. The pickle is usually made with Kosher dill and served on the side. The following are the items that you will need for this recipe:
- Rye bread (or sliced French bread loaf)
- Sliced pastrami
- Cole slaw
- Swiss cheese
- Dijon mustard
- Rye bread (or sliced French bread loaf)
What’s the Difference Between a Reuben Sandwich and Pastrami Sandwich?
Sandwiches served with pastrami on rye bread and mustard are known as “traditional pastrami sandwiches.” There may be additional ingredients, such as cheese, pickles, or coleslaw, as well as other condiments — but there will be no relish, ketchup, or mayonnaise on the sandwich. A Reuben sandwich, on the other hand, is made with either corned beef or pastrami as the main ingredient. To prepare a Reuben, thin pieces of beef are layered on rye or pumpernickel bread with Russian dressing, sauerkraut, and swiss cheese, then baked until golden brown.
How to Make Pastrami Sandwich
- Toast the bread in a large skillet or grill pan until golden brown. On the top of the bread, spread mustard to taste. Set aside
- In a large pan, saute the pastrami over medium heat for a few minutes on each side, or until cooked through
- Set aside. One slice of bread should have mustard spread equally on top of it. After that, add the pastrami and cheese. Place the coleslaw on top of the sandwich, and then cover with another slice of bread. Repeat the process with the remaining bread and ingredients. Using a sharp knife, cut the sandwiches in half. Serve and take pleasure in it
Tips for the Best Pastrami Sandwich
- Make sure to toast the bread! It’s ideal if you can toast the bread! You have two options for doing this: either baking them in the oven or toasting them in the toaster, or brushing them with butter and grilling them. Place a generous amount of pastrami slices on a plate: A small pastrami sandwich should contain around 4 oz (6 slices) pastrami, while for bigger sandwiches, increase the quantity to 8 oz (12 slices) pastrami should be used. It can be served hot or cold: Pastrami is often eaten hot, after being cooked in a broth and then put on a rye loaf of bread. Before serving, it is sometimes roasted or broiled to enhance the flavor. You may also just slap some slices of pastrami on rye bread and eat it
- This isn’t for everyone.
What Kind of Cheese Goes on a Pastrami Sandwich?
In a typical pastrami sandwich, the cheese is often left off, allowing the meat to speak for itself. If you’re lacking that extra bit of flavor and are truly yearning some cheese, Swiss Cheese is your best bet for satisfying your appetite. The mild flavor of the swiss cheese compliments the pastrami, making it a smoother and more tasty overall experience to eat with it.
What Kind of Bread Should I Use for a Pastrami Sandwich?
Rye bread is used to make the typical pastrami sandwich. In most cases, it’s baked fresh and adds a delicious blast of flavor to your sandwich! You may pick up a loaf of rye bread at your local deli or grocery store.
Serve Pastrami Sandwich with French Dip
The pastrami sandwich with French dip could just become your new favorite sandwich! You may choose between a traditional pastrami sandwich and a hot, juicy, cheesy pastrami sandwich that is stuffed with delicious pastrami. In any case, you’ll want to toast the sandwich before dipping it in a delicious au jus to finish it off. Isn’t it mouth-watering? When it comes to this sandwich, the phrase “au jus” simply refers to “liquid,” and that’s precisely what you want in this sandwich. Each bite becomes more more delicious after being dunked into the au jus, which also keeps each bite as hot as the previous one, of course.
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- A loaf of your favorite bread (rye bread or sliced French bread loaf)
- A 12-pound package of sliced salami
- 2 cups coleslaw
- 8 pieces Swiss cheese
- 1/4 cup Dijon mustard
- Toast the bread in a large skillet or grill pan until golden brown. On the top of the bread, spread mustard to taste. Set aside
- In a large pan over medium heat, brown the pastrami on both sides for 2-3 minutes each side, or until cooked through
- Set aside. One slice of bread should have mustard spread equally on top of it. Pastrami and cheese should be added. Place the coleslaw on top of the sandwich, and then cover with another slice of bread. Repeat the process with the remaining bread and ingredients. Using a sharp knife, cut the sandwiches in half. Serve and take pleasure in it
Nutritional Values: Calories: 442kcal|Carbohydrates: 32g|Protein: 48g|Fat: 14g|Saturated Fat: 6g|Polyunsaturated Fat: 1g|Monounsaturated Fat: 4g|Trans Fat: 1g|Cholesterol: 111mg|Sodium: 2212mg|Potassium: 552mg|Fiber: 3g|Sugar: 4g| Course:Lunch Cuisine:American Sandwich with Pastrami as the main ingredient Follow us on Pinterest @izzycooking or tag us in a picture there.
I’m Izzy, and I’m a foodie who also happens to be a photographer. A variety of quick and easy meals that are excellent for individuals on the go can be found right here. My site is dedicated to assisting you in preparing and enjoying tasty and nutritious meals at home.
With this Grilled Hot Pastrami Sandwich, summer grilling just got a whole lot better. Combining foil grilling with a fondness for pastrami sandwiches results in a great and simple meal. The weather has been really pleasant recently. Weather is in the upper 70s to low 80s, making it ideal for being outside and taking advantage of our beautiful surroundings. The summers in our part of the world are somewhat of a reward for the four months of snow we experience in the winter. We appreciate everything when we can enjoy these beautiful days that beckon us to load up the vehicle and travel to the lake for some quality family time.
- Cold sandwiches and snacks are sometimes included in our lunches.
- For the Printable Recipe, continue reading below the fold.
- Because there are cooking facilities available near the lake, I chose to wrap the sandwiches in aluminum foil rather than butcher paper to save time.
- Making sandwiches in aluminum foil to grill on the beach was the ideal activity for our excursion.
- It was unquestionably the perfect lunch by the lake.
This post includes affiliate links for your convenience. Please see my complete disclosure policy by clicking here. It’s a quick and simple lunch that makes mealtime more enjoyable. These are also excellent for camping trips. The fact that we had a wonderful hot meal for lunch as the clouds rolled in and pulled us beneath the pavilion made us quite pleased.
Here are some commonly asked questions
The majority of the time, a pastrami sandwich on rye bread will be found. If you like rye bread, you can absolutely make this sandwich on it. Because we wanted these to be more hoagie-style sandwiches, we used a softchewy french loaf of bread for them. Pickle slices, havarti cheese, and mustard are also acceptable additions.
What goes well with pastrami?
Instead of mayo or mustard, try this recipe with Russian dressing if you want to spice things up a little bit. It’s just incredible.
How to store hot pastrami?
Ensure that they are firmly wrapped and stored in a cooler bag with an appropriate amount of cold packs while you are packing them up for camping or hiking. All of the ingredients must be kept cold until you’re ready to assemble the sandwiches. If you have leftovers after grilling them, just rewrap the sandwich and store it in the refrigerator until you are ready to eat it again. The most essential thing to remember is that the meat should not be let to sit out for more than an hour.
You also do not want the meat to cool down too slowly once you have cooked them. Bacteria will begin to multiply in each of these scenarios. So be sure to keep these refrigerated until you’re ready to consume.
Can these sandwiches be enjoyed cold?
In most cases, yes. If you want to simply build them and consume them right away, that is also OK. The idea for cooking them over an open fire is to allow the cheese to melt and give a good, hot meal – even when you’re out in the woods. These, on the other hand, are really excellent when served cold.
HOW DO YOU MAKE Grilled Hot Pastrami Sandwich?
- On one half of your bread, place 1 layer of many slices of pastrami
- Repeat with the other half of your roll. After that, add 2 slices of provolone cheese, followed by another layer of pastrami
- Then repeat the process. 2 pieces of pepper jack cheese and 2 slices of pastrami are placed on top. At the end, add another 2 pieces of provolone cheese. French dried onions are a type of onion that is dried in the sun. Wrap in aluminum foil and refrigerate until ready to grill. Preheat the grill to approximately 350 degrees. Once the water is warm, turn the heat down. Sandwiches covered in aluminum foil should be grilled. Close the cover and “bake” for approximately 15 minutes, rotating the pan halfway through. Once the cheese has melted and the meat is hot, take it from the oven and carefully unwrap it before serving.
Grilled Hot Pastrami Sandwich
Pastrami on rye is a popular sandwich that consists simply of sliced pastrami on rye bread, covered with spicy brown mustard, and served with a side of sour cream. This delicacy became well-known among Jewish kosher delicatessens in New York City. This dish was originally served in 1888 by Sussman Volk, who had a deli on Delancey Street in New York City at the time of its invention. This recipe is a variation on the classic — both are delicious and worth preparing on a regular basis.
What to serve with a pastrami sandwich?
Pastrami goes well with a wide variety of foods. You can serve it with cucumber, pickle, or fresh pickled cucumber as an accompaniment. Pair it with salad mix, coleslaw, potato chips, pasta salad, marinated or pickled red cabbage, potato salad, or onion rings, among other things.
What soup goes with pastrami sandwich?
Pastrami is really delicious when served with a bowl of French onion soup. So if you happen to be eating this sandwich at home, grilled on your backyard barbecue – or if you happen to be camping in an RV and have the capacity to prepare some French onion soup to go with it – this is a fantastic complement.
Can you microwave pastrami?
Yes, that is totally possible. Pastrami tastes best when it is “steamed.” Pastrami may be reheated in the microwave to get the desired steaming effect. Simply lay the cold pastrami for your sandwich on a microwave-safe dish and heat for 30 seconds. Cover with a damp paper towel to keep the moisture out. Cook at 25 percent power for approximately 3 minutes, adjusting the duration as necessary.
What mustard for pastrami sandwich?
There is some disagreement on this point. Pastrami sandwiches are traditionally prepared with standard yellow mustard, which can be found at most grocery stores. However, you will find them almost as frequently cooked with spicy brown mustard as with regular mustard. As a result, it all comes down to personal choice. Enjoy it in the manner that YOU like. Although I include mustard for my family, I do not include it in my sandwich since I do not particularly care for mustard in any way whatsoever.
To make this recipe you will need…
- French dried onions, diced purple onion, hoagie style bread, sliced pastrami, Provolone, pepper jack cheese, sliced French dried onions, diced purple onion
Products I love when making Grilled Hot Pastrami Sandwich…
A hoagie-style bread filled with sliced pastrami and cheeses such as provolone and pepper jack. French dried onions, purple onion, and chopped purple onion are also included.
- Mustard, heavy-duty foil, fried onions, a cooler bag, cooler packs, toothpicks, brown mustard, re-usable toothpicks, and a cooler bag
This is the very best meal for a camping trip!
BEST PASTRAMI SANDWICH RECIPE
If you like this handmade Pastrami Sandwich recipe, you’ll probably enjoy these meals that go well with it as a side dish. Please visit each of the links below to access the simple, printable recipe! Salad de pommes de terre allemande Onion Rings with a Beer Battered Coating Fry Sauce with Italian Coleslaw
Pastrami Sandwich Recipe
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Grilled Hot Pastrami Sandwich
With this Grilled Hot Pastrami Sandwich, summer grilling just got a whole lot better. Combining foil grilling with a fondness for pastrami sandwiches results in a great and simple meal. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes The Main Course is the first course in the sequence. Cuisine:American Pastrami and a sandwich are examples of keywords. Servings:6
- 12 sandwich-sized hoagie buns or a french bread loaf (split in half)
- 1 piece of Provolone cheese
- 2-3 pounds of sliced pastrami a number of slices for each sandwich 1 cup chopped French dry onions
- 1 cup pepper jack cheese, sliced 1/2 pound purple onion, chopped
- On one half of your bread, place 1 layer of many slices of pastrami
- Repeat with the other half of your roll. Add 2 slices of provolone cheese, followed by another layer of pastrami, and repeat the process. 2 pieces of pepper jack cheese and 2 slices of pastrami are placed on top. At the end, add two extra slices of provolone cheesed dried onions. Wrap in aluminum foil and refrigerate until ready to grill. Preheat the grill to approximately 350 degrees. Once the grill is hot, reduce the heat to low and place the sandwiches in foil wrappers on it. Close the cover and “bake” for approximately 15 minutes, rotating the pan halfway through. Once the cheese has melted and the meat is hot, take it from the oven and carefully unwrap it before serving.
French Dip Pastrami Sandwich Recipe
In my opinion, the French dip sandwich is associated with roast beef, and it’s one of my personal favorites of all time. There’s something about dipping a hot roast beef sandwich into a wonderfully seasoned and heated au jus that makes my face light up with delight. What’s interesting is how infrequently this is employed in the preparation of pastrami. I’m baffled as to why. Jump to the recipe|Download the recipe I was inspired to create this French dip pastrami sandwich recipe after visiting a restaurant named “The Hat” in Southern California that I used to frequent at least once a week while living in the area.
- The meat for this sandwich is derived from my recipe for smoked and beer-braised corned beef, which you can find in my recipe archive.
- This is something I’ve stated before, but it bears repeating since you’re going to want to make this French dip pastrami sandwich all of the time, not just on St.
- To save money on this, here’s a money-saving tip: stock up on pre-brined corned beef briskets shortly after St.
- They are available for purchase for pennies on the dollar and store nicely in the freezer.
What Is Au Jus Gravy?
We’re looking for “juice” in this sandwich, which is what au jus is, which is a fancy French name that just means “juice.” When using my scorching hot and flavor filled pastrami au jus, dipping the roll into the juice or “au jus” not only adds a ton of flavor to each mouthful, but it also keeps every bite as hot as the previous.
How To Make Au Jus Without Drippings
It is customary to make au jus using the drippings from the meat that is being prepared. However, even though we will not have any drippings in this situation, I assure that this au jus will still be fantastic! Simply cook some onions in butter until translucent, then stir in flour, coriander, and pepper along with some beef stock and Worcestershire sauce until everything comes together. In the spirit of French cuisine, voila! That’s a clever way of saying “look at it.”
Tips for Making a Pastrami Dip Sandwich
1. I use a deli slicer to prepare this French dip pastrami sandwich, as well as other sandwiches that I make on a regular basis. It makes the task so much simpler, it’s ridiculous. For those without one, simply use a sharp knife to slice and or chop the meat as small as you can until it is evenly distributed. Cutting the meat makes it much simpler to pile it high on the hoagie bun and to bite into it as well, but it also results in some meat being lost when you dip the sandwich. Using just thinly sliced meat avoids this from happening, but it is more difficult to bite into, so this is a matter of personal preference.
I’m all for conserving money and squeezing every last penny I can, but don’t skimp on the provolone cheese in this recipe.
It’s almost tasteless, so spend the additional money and purchase some high-quality cheese for this dish instead.
3. Because of the nature of this sandwich, it is strongly recommended that it be served with something crunchy. 4. However, if salt and vinegar potato chips are not your thing, try some pretzels with mustard instead.
French Dip Pastrami Sandwich Recipe
Cooking time: 10 minutes |Serves: 2 |Preparation time: 5 minutes The following ingredients are required: 12 medium Vidalia onions, chopped 1 tablespoon of melted butter 2 tablespoons of flour 1 teaspoon ground coriander powder 1 teaspoon freshly ground black pepper 2 cups beef broth2 tablespoons Worcestershire sauce2 cup beef broth2 tablespoons Worcestershire sauce2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth2 cup beef broth 1 pound pastrami on an 8-inch hoagie bun 4 slices provolone cheese and 4 pickled cucumbers
How To Make a French Dip Pastrami Sandwich
Step 1: Melt the butter in a medium-sized pot over medium-high heat until it has melted. As soon as the butter has melted, toss in the onions and sauté until they are translucent, around 5 minutes. To remove the flour flavor from the onions, simmer for a further 2 minutes while stirring to ensure that the flour has completely cooked out of the onions. In a separate bowl, stir together the coriander and black pepper with the beef broth and Worcestershire sauce. Reduce the heat to low and allow the mixture to simmer while you prepare the sandwich ingredients.
5 minutes at 400 degrees in a baking sheet with a rack in the middle of the oven.
During the time that the cheese is melting, spread mustard over the top section of the bread and pour au jus into a small serving basin.
Cut in half and serve with au jus and potato chips as a side dish.
French Dip Pastrami Sandwich Recipe
If you’ve tried this recipe and liked it, please leave a rating by clicking on the stars below. |Print Recipe
French Dip Pastrami Sandwich Recipe
- Preparation time: 5 minutes Preparation time: 10 minutes Time allotted: 15 minutes Servings:2
- A 12 medium Vidalia onion, diced
- 1 tablespoon butter
- 2 tablespoons flour
- 1 tablespoon coriander
- 1 tablespoon freshly cracked black pepper
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 pound salami
- An 18-inch hoagie bread
- 4 slices provolone cheese
- Heat the butter in a medium-sized saucepan over medium-high heat until it has melted. As soon as the butter has melted, add the onions and sauté until they are transparent, about 5 minutes. Continue to boil for a further 2 minutes, whisking constantly, to cook the flour flavour out of the onions. In a separate bowl, stir together the coriander and black pepper with the beef broth and Worcestershire sauce. Reduce the heat to low and allow the mixture to simmer while you assemble the sandwich. Pastrami, neatly sliced or diced, should be piled onto the bottom bread. 5 minutes at 400 degrees in a baking sheet with a rack in the middle of the oven. Return the pastrami to the oven for a further 5–7 minutes, or until the cheese is melted and evenly distributed throughout. Meanwhile, while the cheese is melting, spread mustard on the top portion of the bread and pour the au jus into a small dish. Remove the sandwich from the oven, top it with pickles, and place the bun on top. Toss with au jus and chips before cutting in half.
I was inspired to create this French dip pastrami sandwich recipe after visiting a restaurant named “The Hat” in Southern California that I used to frequent at least once a week while living in the area. Although you’ll find plenty of recipes that are influenced by my experience in Southern California, such as these San Diego style tacos, the focus of today’s meal is on the savory pastrami. The meat for this sandwich is derived from my recipe for smoked and beer-braised corned beef, which you can find in my recipe archive.
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Background Star 1 Background Star 2 Background Star 3 Background Star 4 Background Star 5Star 1 Star 2 Star 3 Star 4 Star 50:20 – Prep 0:10 / Cook 0:10 – Star 1 Star 2 Star 3 Star 4 Star 50:20 – Prep 0:10 / Cook 0:10 – Star 1 Star 2 Star 3 Star 4 Star 50:20 – Prep 0:10 / Cook 0:10 – Star 1 Star 2 Star 3 Star 4 Star 50: Beginner This club-style Smoked Pastrami Sandwich, served on toasted marble rye, is a taste explosion in a bun.
The peppery richness of our homemadeSmoked Pastramiand Baby Swiss cheese are featured on the bottom layer of this sandwich. The top layer is topped with smoked turkey and Cheddar cheese, which is a generous amount. 2 Portion Sizes
Mustard with a kick
- 1 chipotle chile, seeds removed
- 1/4 teaspoon paprika
- 1/4 cup yellow mustard
Sandwiches are a type of sandwich.
- 4 tablespoons spicy mustard
- 1/2 poundsliced pastrami
- 2 slicesBaby Swiss Cheese
- 1 cupshredded lettuce
- 4 tomato pieces
- 2 teaspoons mayonnaise
- 6 slices marble rye bread, toasted
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Step1Of31. In a mini-food processor, pulse together the mustard, chile, and paprika until smooth. Pulse until everything is well-combined. Allow it sit in the refrigerator until you are ready to use it. (2) Place one piece of marble-rye toast on the plate and top it with 1/4 pound of turkey and one slice of smoked Cheddar cheese (optional). Spread 1 tablespoon of spicy mustard onto a second slice of marble rye bread and serve immediately. Place the toasted bread on top of the turkey and cheese, with the mustard side facing down.
To finish off the sandwich, spread 1 tablespoon each of mayonnaise and spicy mustard on the third slice of bread.
Cut into quarters and serve with cole slaw and a side of spicy mustard to round off the meal!
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This pastrami sandwich recipe is ideal for those nights when you need something quick and simple to prepare for dinner. This meal, which is stuffed with hot pastrami, grilled onions, mustard, cheese, and crispy waffle fries, is simple to prepare and amazingly delicious! – Serve these pastrami sandwiches with a side of my famousPasta Salad, some Sweet Potato Fries, and a freshly baked batch of Cake Mix Cookies for dessert.
Best Pastrami Sandwich Recipe
Grilled sandwiches are my absolute favorite! They are a quick and easy supper that looks fancy and always tastes great! This Pastrami Sandwich Recipe is a favorite of ours, and it’s easy to make. If you don’t like the meat or cheese, you may substitute anything else and still have a fantastic outcome. Additionally, they are excellent for entertaining since they can be prepared ahead of time, stored in the refrigerator, and then grilled in the oven when your guests come. Try it out and see how it goes!
What Is Pastrami?
Pastrami is a type of meat that has undergone a curing process, been heavily seasoned, and been smoked. Traditionally, pastrami is prepared from beef, although it may also be created from other types of meat, such as pig or turkey.
Are Pastrami and Corn Beef The Same?
Pastrami and corn beef are similar in that they both go through an early curing process, but they are not precisely the same. In most cases, corn beef is created from brisket, whereas pastrami is often made from the meat from the beef plate.
Corn beef is normally cooked after it has been cured, whereas pastrami is smoked after it has been cured and then additional seasoning is applied. Take a look at this Reuben sandwich if you’re looking for a decent Corned Beef variation.
What Goes On Pastrami Sandwiches?
- The bread –Traditionally, pastrami sandwiches are made with Rye bread, although any sandwich bread or even sandwich rolls would do
- The pastrami, of course. It is possible to use normal yellow mustard, but I like Dijon mustard. The cheese is usually Swiss or provolone, although you may use cheddar, mozarella, or any other cheese you choose
- And The onions are best grilled, but you can also use them raw if you like a bit more bite. Toppings are optional and include coleslaw, dill pickle slices, sliced tomato, and baked waffle fries, which are my personal favorite.
How To Make A Pastrami Sandwich
Start by putting the onions in a small pan with about one tablespoon of butter and cooking them until they are translucent. Then cook them over medium to high heat, stirring often, until the onions are golden brown and transparent. Using a microwave-safe dish, cook the sliced pastrami in 30-second intervals until it is heated all the way through. All four slices of bread should have a little coating of butter on the outsides before baking. When it’s through cooking, it’ll have a wonderful golden-brown hue to it because of this.
It’s optional, but if you want your toppings to be warmed up, do it now as well.
Optional– Open the sandwich and add your preferred toppings to the inside of the sandwich.
More Easy Sandwich Recipes
- The Caprese Sandwich Recipe, the Avocado Tomato Grilled Cheese Sandwich, the Monte Cristo Sandwich, and the Crock Pot Meatball Sandwich are all delicious options for open-faced oven baked sandwiches.
For your convenience, I’ve included a printable recipe card —
Pastrami Sandwich Recipe
Servings:2Sanwiches Pastrami sandwiches are ideal for those nights when you need something quick and simple to prepare for dinner. Preparation time: 5 minutes Cooking Time: 5 minutes Time allotted: 10 minutes
- 7oz of deli pastrami
- 8 slices provolone cheese
- 1/2 yellow onion, chopped thin
- 4 pieces of rye bread
- Fried waffle fries, optional
- 1 tbsp butter + 2 tbsp softened butter, divided
- 3 tbsp Dijon mustard
- Coleslaw with dill pickle slices and tomato slices
- Begin by sautéing your onions in a small skillet with 1 tablespoon of butter until translucent. Cook over medium-high heat until the onions are golden and transparent
- Remove from heat. Place the sliced pastrami on a microwave-safe dish and cook it in 30-second intervals until it is well heated. Spread a thin layer of butter on the outsides of all four slices of bread. To assemble your sandwiches on the interior of the bread, start by spreading dijon mustard over each slice of bread and adding 1 slice of cheese, hot pastrami, grilled onions, and one more slice of cheese
- Optional – if you want your toppings to be heated up, add them here as well as the sauce. (I like to include them at the conclusion of the sentence.) In a single layer, place the remaining 2 slices of bread on top of the cheese, buttered side up
- Heat a frying pan or an indoor grill on medium heat for 2-3 minutes on each side, or until golden brown. Opening open the sandwich and piling on your favorite toppings is optional. Serve as soon as possible
The nutritional content of your dish will vary depending on the toppings you choose. 1 serving: 593 calories, 37 grams of carbohydrates, 45 grams of protein, 30 grams of fat, 17 grams of saturated fat, 1 gram of polyunsaturated fat, 9 grams of monounsaturated fat, 1 gram of trans fat, 114 milligrams of cholesterol Nutritional Values: Sodium: 2190mg Potassium:490mg Fibre: 4g Glucose: 4g Vitamin A: 854IU Vitamin C: 37 mg Calcium: 643mg Iron: 5mg
Dinner and lunch are on the menu. Cuisine:American 30 minutes or fewer, pastrami, and a sandwich are the keywords. ENJOY!
Busy moms, this one is for YOU!
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