You can read about the origins of Pastrami here
But there is and it just so happens that I've got the perfect sandwich to share.
Basically Pastrami is a brined piece of beef which has been smoked, then steamed to become the taste I love.
Many years ago there was a sandwich shop we frequented, I'd always order this version of a French Dip and savored each bite. But after a couple of years the shop closed and the sandwich was no more. I mourned the demise of that shop and the sandwich.
Life went on, and I kinda forgot about it for a few years until we moved to where we're now living.
I wanted to make some Messy Burgers for dinner one night and could not find any pastrami to put on them.
I went on a hunt for Pastrami, I searched the stores in the next city, I even went to the 'big' city in search, and had little luck. We ate our burgers sans Pastrami that time.
It turned me into a Pastrami Hunter. I got fixated on Pastrami. Every store I went into I looked for it.
Then I found it, at our local store. And life was good again.
Since it is National Pastrami Day, I want to share how to make 'the sandwich'.
The "sandwich", a twisted take on a Beef Dip. To start with, I like to warm the meats up in a little of the Au Jus in a pan, just till they heat through.
I call it the "Twisted Pastrami Dip"
Twisted Pastrami Dip
- 4-6 oz. Thinly Sliced Pastrami
- 4-6 oz. Thinly Sliced Ham
- 4-6 oz. Thinly Sliced Roast Beef.
- 12 inch Hoagie Roll (or two 6 inch Rolls)
- 1 1/2 cups Au Jus
- 2-4 slices Swiss Cheese (optional)
- prepare Au Jus according to directions on packet. Heat the Hoagie roll in a 350 degree oven for 8-10 minutes or until crusty and hot. Slice in half lengthwise. Take the top off and set aside for a minute. Heat the meats in the Au Jus, keeping them separate. Divide each kind of meat into two portions. Place half the beef on one end of the roll, then add the ham right next to it, and then the pastrami, repeat. Place the top back on the sandwich, cut in half and serve with some hot Au Jus for dipping. I like to put 1/2 cup of Au Jus in a skillet, heat it, then put the meat into that, keeping each kind separate. Easier to fish it out that way. Top with some Swiss Cheese if you like, just till it melts.