Well we have been seeing lots and lots of this wonderful deli called Katz's in Brooklyn, NY. If you haven't heard of it, you've probably been living under a rock or grew up in a coconut. The staple of the Lower East Side since 1888 (yes! 1888), Katz's has been doing their deli thing the right way for some time now. Generations of family through, some of the best deli sandwiches are pumped out on a daily basis out of this old school shop.
One of their most famous sandwiches is their Pastrami Sandwich. Built like a Reuben, their hot sliced pastrami goes on top of classic, seedless rye bread, topped then with sauerkraut, swiss cheese and their house Russian dressing. We gave it a whirl on our Baking Steel Griddle to show all of you at home you can get pretty damn close to perfecting this sandwich at your own fingertips.
Our Interpretation of Katz's Pastrami Sandwich (Serves 1)
2 slices NY rye bread
12 oz pastrami, sliced on thicker side
4 oz sauerkraut
4 slices swiss cheese, sliced thin
3 oz Russian dressing
1 ea kosher pickle
1. Heat up Baking Steel Griddle to Med-High heat.
2. Drop a nob of butter down and when it starts sizzling, rub the bread through it and place on back of griddle.
3. Drop pastrami on hot griddle. Cook for 1 minute.
4. Flip pastrami over, throw the sauerkraut down.
5. Layer cheese on top of hot pastrami to start melting.
6. Place sauerkraut on top of cheese.
7. Rub Russian dressing on top of one slice of bread.
8. Combine sandwich with dry bread on bottom, dressing bread on top.
9. Take a photo and try to eat the whole thing (add a pickle and some chips if you'd like too).