Bushra Griffith
The hot pastrami sandwich is a masterpiece of contrasting textures and flavours. The best hot pastrami sandwich features tender pastrami, melted cheese, tangy coleslaw, and a dressing, piled high on rye bread. The type of cheese used in a hot pastrami sandwich is usually Swiss cheese, but some recipes suggest using provolone cheese instead.
| Characteristics | Values |
|---|---|
| Cheese type | Swiss, Provolone |
| Cheese texture | Melted |
| Bread | Rye |
| Dressing | Russian, Thousand Island |
| Other ingredients | Coleslaw, Sauerkraut |
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What You'll Learn
Swiss cheese is the best cheese to use for a hot pastrami sandwich
The best hot pastrami sandwich features tender pastrami, melted cheese, tangy coleslaw, and Russian dressing, piled high on rye bread. The warm slices of pastrami and toasted bread completely transform the flavour of the sandwich. Swiss cheese is the perfect cheese to melt over the pastrami. It's best to use thin slices of Swiss cheese, which will melt beautifully over the pastrami.
A hot pastrami sandwich is also delicious with sauerkraut, a thinly sliced fermented cabbage that adds a tangy flavour and crunchy texture. You can also add a creamy Thousand Island dressing to the sandwich.
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Provolone cheese is a good alternative
Swiss cheese is the most popular choice for a hot pastrami sandwich, but Provolone cheese is a good alternative. Provolone is a semi-hard Italian cheese with a mild, nutty flavour. It has a higher melting point than Swiss cheese, so it won't melt as quickly when you're making your sandwich. It also has a lower fat content, so it's a healthier option. Provolone is a good choice if you want a cheese that's a little more subtle in flavour, and it goes well with the other ingredients in a pastrami sandwich, like sauerkraut and Russian dressing.
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A hot pastrami sandwich is particularly delicious with melted cheese
A classic pastrami reuben is made with Swiss cheese, piled up on rye bread. The cheese is melted over the pastrami, adding a creamy texture to the sandwich. The sandwich is also made with sauerkraut, a thinly sliced fermented cabbage that adds a tangy flavour and crunchy texture.
If you want to mix things up, you could try using corned beef in place of pastrami and provolone cheese.
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The cheese should be thinly sliced to melt over the pastrami
When making a hot pastrami sandwich, it's essential to consider the balance of flavours and textures. The pastrami should be tender and thinly sliced, while the cheese should be melted to create a creamy texture. The bread should be toasted, and the sandwich can be served with a tangy coleslaw or sauerkraut to add a crunchy texture and a tangy flavour.
A classic hot pastrami sandwich is typically served on rye bread with a Russian dressing or Thousand Island dressing. The combination of melted cheese, warm pastrami, and toasted bread creates a delicious blend of flavours and textures. The cheese should be thinly sliced to ensure it melts properly and doesn't become too thick or clumpy.
Some people also like to add corned beef to their hot pastrami sandwiches, which can be a great way to add extra flavour and texture. Provolone cheese is a good option to pair with corned beef, as it has a slightly stronger flavour that can stand up to the beef. However, it's still important to slice the cheese thinly so that it melts evenly and doesn't overpower the other ingredients.
Overall, the key to a great hot pastrami sandwich is to use thinly sliced cheese that melts evenly and creates a creamy texture. This allows the other ingredients to shine and ensures a well-balanced sandwich.
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The sandwich should be served on rye bread
Rye bread is a type of bread made with rye flour, which has a distinctive flavour and is often denser and darker than other types of bread. It is commonly used in Jewish cuisine, which is why it is the bread of choice for a pastrami sandwich, a classic deli sandwich popularized by Jewish delicatessens in New York City.
The rye bread provides a sturdy base for the sandwich, able to withstand the weight of the piled-high pastrami, cheese, and toppings without becoming soggy. It also adds a depth of flavour to the sandwich, with its slightly sour and nutty taste.
While rye bread is the traditional choice, you could also experiment with other types of bread. For example, a sourdough bread would provide a similar tangy flavour, or a multigrain bread could add a nutty, earthy flavour and some extra texture. However, for an authentic pastrami sandwich experience, rye bread is the way to go.
So, if you're looking to make the perfect hot pastrami sandwich, be sure to start with a foundation of rye bread. It's the key to achieving that classic, mouthwatering combination of flavours and textures that has made the pastrami sandwich a beloved staple of delicatessens and home kitchens alike.
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Frequently asked questions
Swiss cheese is the most popular choice, but provolone is also an option.
The sandwich is usually made with pastrami, cheese, sauerkraut, Thousand Island dressing, and rye bread.
The sandwich should be toasted so that the cheese melts.
The pastrami on rye sandwich was invented in 1888 by Sussman Volk and popularised by Jewish delicatessens in New York City.
