The Hot Pastrami Sandwich… Timely and timeless… Paper thin Pastrami served hot and piled high, server on rye – usually. The version presented here is the same as the version presented just about everywhere, so to differentiate my offering, I’ll concentrate on some of the many ways to heat the Pastrami.
Slice the desired amount of Pastrami, paper thin. Use one of the following (or your own) method to heat the Pastrami. Most of these methods involve using water as a moisture agent, so make sure to drain the Pastrami well after heating to avoid soaking the bread.
Method #1: Place the Pastrami in a piece of heavy duty foil, add a little water, and fold it over and seal it well. Place the foil in a preheated 450 degree F oven for about 5 minutes, or on a BBQ grill for about 2 minutes, open the foil, drain and place on the bread.
Method #3: Place the Pastrami on a Microwave-proof dish, add little water, cover, and microwave for 30 seconds. Wait 1 minute. Microwave another 30 seconds, drain well and place on bread.
Method #4: Place the Pastrami in a steamer, mini steamer, Chinese Bamboo Steamer, or any other steaming method, and steam for about 30 seconds. Drain and place on bread.
Method #5: Place the Pastrami on a hot grill, griddle, or skillet, add some water, cover, and cook for about 1 minute. Drain and place on bread.
Cut the sandwich in half, and serve with a handful of Potato Chips, a Pickle Wedge, and, optionally, a ramekin of Coleslaw – recipe below.