What is there to say? Hot pastrami on earthy rye, spicy mustard, and tart sauerkraut and a mouthful of crispy hot onion rings. HEAVEN!
To heat pastrami, wrap it in foil and put in the oven (or on the blech on Shabbat).
- Cook Time
- Prep Time
- 4 - 6Servings
- ½ cup spicy mustard
- 2 tablespoons prepared horseradish
- 2 large dill pickles, finely diced
Crispy Onion Rings
- Several cups of extra virgin olive oil
- 2 large Spanish onions, sliced into rings
- ½ cup rice flour, for dredging
- 1 (12-ounce) bottle dark beer
- ½ cup all-purpose flour
- ½ cup rice flour
- 1 teaspoon baking powder
- Pinch of cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds pastrami, heated
- 8 - 12 slices rye bread
- 1 cup sauerkraut, rinsed and shaken dry
- Crispy onion rings
1. Mix mustard, horseradish, and dill pickles. Set aside.
Crispy Onion Rings:
1. Line a baking sheet with several layers of paper towels.
2. Prepare 1 bowl to fit inside another bowl that is filled with ice water (this will keep gluten from forming and will keep the batter crispy and light).
3. Whisk beer, flour, rice flour, baking powder, cayenne, salt, and pepper in smaller bowl to form the batter.
4. Heat oil in a heavy gauge pan to 360°F. Dredge onion rings in rice flour, a few at a time, then dredge in batter, and fry in hot oil until golden brown. Transfer to the prepared baking sheet and sprinkle with salt.
1. Slice half-inch thick slices of rye bread or gather 8 to 12 slices of bread. Slather with mustard-horseradish sauce.
2. Layer with several tablespoons of sauerkraut. Add slices of hot pastrami and top pastrami with several crispy onion rings. Top with another dollop of horseradish-mustard and top with another slice of bread.