Mar 11 2014
To me this is when pastrami is at its best; not the day you
smoke it and serve it, but for leftover sandwiches. Slice enough for a sandwich
as thin as you can get it; fry in a little olive oil to render the fat and
brown a little. Serve it on rye bread with mustard. That’s as good as it gets,
the seasonings from the crust mingle in and gives a better taste to the
sandwich.
Sliced thin
Frying
On rye with mustard
Sandwich
My supper
No comments:
Post a Comment