By Sue Lau on February 12, 2008
Photo by baasrk
Photo by baasrk
"A New york deli classic. Some of these sandwiches can be HUGE and are really a marvel (and easily shared)."
Serving Size: 1 (188 g)
Servings Per Recipe: 4
"Great sandwich! I made this on rye bread that I toasted before assembling the sandwich. The pastrami was very tender from simmering in the broth, so the meat just melted in the mouth. I drained the pastrami before putting on the bread so that the sandwich would not be soggy."
"I Made this today and OMG it was fantastic!!!!!!!! I'm Letting everyone know on how to make this!"
"I made this today using deli pastrami. It was great! Simmering the meat is a winner. Of course, the other combination of flavors from the rye bread to the coarse mustard and pickles capped it off. I will make this many times more!"
"I had a bunch of deli meat and wanted to make something besides regular sandwiches. These were great. My 15 year old ate 5!"
"wow this is a wonderful sandwich with many possibilites, I used corned beef in place of pastrami and provolone cheese, made as stated this was wonderful, I strongly suggest to reduce the broth by half which is what I did otherwise I think it would make the bread too wet, thanks for sharing Lori!"
"We loved this! Very easy, nice sandwich to have next to a bowl of soup or a salad for dinner. I used Turkey Pastrami only because that was all the deli carried. It still turned out fab! We topped ours with coarsely ground mustard and pickled mild pepper rings! It's a keeper!"