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- 350g Pastrami, frisch aufgeschnitten - 2 Scheiben Roggenbrot - 2 Esslöffel Senf (gelb oder scharf) - 1 Dillpickle, in Scheiben geschnitten - 1 Scheibe Schweizer Käse (optional)

Katz's Pastrami Sandwich

Entdecke das Geheimnis des Katz's Pastrami Sandwiches und verwandle deine Küche in eine Genuss-Oase! In diesem Rezept erfährst du, wie du mit frischem Pastrami, knusprigem Roggenbrot und herzhaftem Senf einen echten Klassiker zubereitest. Ideal für Feinschmecker und Sandwich-Liebhaber. Lass dich von kreativen Variationen und wertvollen Tipps inspirieren, um dein perfektes Katz's Pastrami Sandwich zu kreieren. Klicke jetzt, um das vollständige Rezept zu erkunden!
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Zutaten
  

350g pastrami, freshly sliced

2 slices of rye bread

2 tablespoons mustard (yellow or spicy brown)

1 dill pickle, sliced

1 slice Swiss cheese (optional)

Olive oil or butter for toasting

Anleitungen
 

Begin by preheating a skillet or griddle over medium heat.

    While the skillet is heating, lay out your slices of rye bread.

      Spread a generous layer of mustard on one side of each slice of bread.

        Next, arrange the freshly sliced pastrami on one slice of bread, piling it high for that classic Katz's feel.

          If using, place the slice of Swiss cheese on top of the pastrami.

            Add the dill pickle slices over the cheese for an extra crunch.

              Top with the second slice of rye bread, mustard side down, to create your sandwich.

                Lightly coat the outer sides of the sandwich with olive oil or butter.

                  Place the sandwich in the preheated skillet, pressing down slightly with a spatula. Cook for about 3-4 minutes on each side, or until the bread is golden brown and crispy.

                    Remove the sandwich from the skillet and let it cool for a minute before slicing it in half for better handling.

                      Prep Time, Total Time, Servings: 10 mins | 15 mins | 1 sandwich

                        - Presentation Tips: Serve the sandwich with a side of extra dill pickles and a handful of kettle-cooked potato chips for that classic deli experience.