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dbspringe... dbspringe...
 
M$1 February 27, 2009 07:33 PM

What toppings are best on a pastrami sandwich?

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Best Answer  Chosen by Asker

vandal913 vandal913
 
 February 27, 2009 07:35 PM | view on twitter
I'd say one of two ways:

1) Very simple: pastrami and some spicy mustard.

OR

2) Pastrami with sauerkraut, swiss cheese, and thousand island dressing. A delicious, classic reuben style sandwich.

Of course they HAVE to be on rye bread.
Asker's Rating:
• Hmm... pastrami reuben sounds like a winner to me!


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mshubin mshubin
 
February 27, 2009 07:50 PM
Agreed. Always have pastrami on rye and IMO the pastrami ruben is the most awesome sandwich to grace this universe with its presence.

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mike mike
 
February 27, 2009 07:40 PM
I actually find toppings completely unnecessary with pastrami. It just needs good bread and if you have any any extra room for toppings you should just add more pastrami.

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nushka nushka
 
February 27, 2009 08:15 PM
I've been experimenting with sour cream and a few drops of liquid smoke.
Source(s):
http://en.wikipedia.org/wiki/Liquid_smoke

And my own experience since I have been experimenting with these things.


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263236 263236
 
February 27, 2009 08:18 PM | view on twitter
I like just cheese and mayo.

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tracebooks tracebooks
 
February 27, 2009 08:29 PM | view on twitter
OOoooo...my favorite sandwich meat!

In our family, we like Hot and Sour Italians. I don't mean guys who've been stoking the bread ovens in a bakery in Sicily all day.

Start with a great, crusty bread, ideally with asiago cheese baked into the top.

Put down a layer of provolone cheese, then the pastrami.

Top with sliced pickled red onions, black olives (I like sliced kalamata), green peppers, sliced plum tomatoes (so it doesn't get waterlogged), a sprinkle of Parmesan, a little oregano, black pepper, and then spicy mustard and red wine vinegar on the top crust.

I made myself so hungry typing this that this is what I'll be having for supper!

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bernices bernices
 
February 27, 2009 08:56 PM | view on twitter
I'm weird. I like ranch on it! The homemade stuff, not that funky bottled stuff. But again, I like it on pizza or baked potatoes also.

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greenscree... greenscree...
 
February 27, 2009 09:36 PM | view on twitter
The key ingredients are the thousand island dressing and the sauerkraut. The sauerkraut brings the savory element of the meat out, while the dressing brings out the sweetness. Meat is both savory and sweet, so if you accompany it with toppings that are both savory and sweet you will draw out more of the flavor and have really intense flavor combinations.
Source(s):
Ma belly


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drivel drivel
 
February 27, 2009 10:34 PM
Thousand island dressings does not belong in the original Reuben sandwich. The original Reuben was made with Dijon mustard. Using Thousand Island Dressing is a modern variant.

My opinion is, thousand island dressing destroys the sandwich and should never be used.

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drivel drivel
 
February 27, 2009 10:40 PM | view on twitter
The best way to make a pastrami sandwich is in the form of a classic Reuben.

A classic Reuben is toasted rye bread, with pastrami, Swiss cheese, sauerkraut, and Dijon mustard. (of course a class Reuben uses corned beef rather than Pastrami.)

NB. Salad dressings do not belong on a sandwich!

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hillo hillo
 
February 27, 2009 10:52 PM | view on twitter
Must say I'm an Italian fan - which includes pastrami - and I take mine with lettuce pickles and oil thanks.
Source(s):
my taste buds


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cyberjack8... cyberjack8...
 
March 01, 2009 06:28 PM | view on twitter
The Classic is mustard (either ball park or horseradish style) and dill pickle (sourness to taste).
Source(s):
50+ years of personal taste testing.


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