Thursday, January 16, 2014

Pastrami Sandwiches: Soft or Hard?

I love sandwiches, but I am a bit choosy about the bread I use. I prefer deli hard rolls. If the bread is too soft, it just doesn't hold up to filling and the fixings.

But being soft isn't a bad thing in many contexts. For instance, I remember a song that keeps with the Valentine's Day theme: "Soft Lights and Sweet Music" sung by Dick Haymes.

Yield: 2 sandwiches

1 tablespoon olive oil
½ cup cabbage, shredded
¼ cup onion, diced
¼ cup red pepper, diced
5-6 mushrooms, sliced
8 ounces pastrami deli meat (Boar’s Head® is great), shaved

2 ounces cream cheese
2 deli hard rolls
  1. Put olive oil in a large frying pan. Heat up over medium heat.
  2. Add cabbage, onion, red pepper, and mushrooms. Toss lightly to coat vegetables with olive oil.
  3. Clear a section of the pan for the pastrami. Break up the shredded pastrami and place in frying pan with vegetables—which will take longer to par cook.
  4. Remove frying pan from burner.
  5. Slice hard rolls lengthwise leaving one side attached. Spread both interior sides with cream cheese.
  6. Place pastrami on both sides spread with cream cheese.
  7. Place vegetables in the center. Close the buns to hold ingredients in the sandwiches.

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