Pastrami Sandwiches With Onion Rings And Quick Pickles Recipes

PASTRAMI-AND-PICKLE SANDWICH

Steps:

• In a small saucepan, bring vinegar, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup water to a boil over medium-high. Reduce to a simmer and cook until sugar is dissolved, about 2 minutes. Remove from heat and add cucumbers. Cover and let cool until cucumbers are softened, 10 minutes.
• Assemble sandwiches with bread, mustard, pastrami, Swiss, pickles, and mayonnaise.

PASTRAMI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F.
• Line 2 baking sheets with aluminum foil and coat with cooking spray.
• Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch.
• Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated. Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart.
• Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly.
• Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve!

FRIED CHEESY PICKLES

Steps:

• Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
• Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
• Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
• Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

QUICK PICKLES

Steps:

• Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
• Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
• Cover and refrigerate for at least 12 hours or up to 7 days.

HOT PASTRAMI SANDWICH

Steps:

• Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!