Pastrami is very rare here in France ! I got my hands on a small amount of homemade pastrami and am looking for ideas to make it shine without losing it in too complicated a dish. I may just eat it as is ! It’s thinly sliced. Ideas ?
Pastrami Carbonara?? Do you have a favorite Pasta Carbonara recipe?? Maybe lightly sautee it and add it to a Carbonara??
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pastrami on rye . . . only way to go . . .
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I’d absolutely go with HappyOnion’s suggestion. I don’t know a better use of pastrami than in the American Reuben sandwich.
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I like to make a sandwich with pastrami, egg, and havarti, with a little mayonnaise and Dijon mustard. I used a ciabatta roll, but a baguette would be great, too.
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Eat it plain or on a sandwich with toasted rye bread.
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Reuben is the only and best answer.
As is, or sandwich on soft bread (rye if you can find it or bake it).
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