Pastrami Egg Rolls with Russian Dressing

No description needed - they are exactly what you think they are. And they’re baked, not fried.

INGREDIENTS

• ½ cup diced pastrami

• ½ cup diced swiss cheese

• ½ cup sauerkraut, squeeze liquid out

• 5 egg roll skin wrappers

• Grainy mustard

• Oil spray

Russian Dressing

• ¼ cup mayo

• 2 tablespoons ketchup or chili sauce

• ½-1 teaspoon horseradish (to your taste)

• ½ teaspoon Sriracha

• 1 teaspoon Worcestershire sauce

• pinch Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 400 degrees

2. In a bowl combine pastrami, cheese and sauerkraut

3. Lay out one egg roll skin with a corner pointed toward you. Place about 2-3 tablespoons of the mixture in the center and spread a little mustard alongside the mixture-fold corner up over the mixture, then fold left and right corners toward the center and continue to roll, brush a little water on the final corner to help seal the egg roll then repeat with remaining wrappers

4. Place egg rolls on a foil lined baking sheet-with the oil spray lightly cover the egg rolls on both sides

5. Bake in oven for 20-25 minutes or until golden brown

6. While the egg rolls are cooking make the sauce

7. In separate bowl, mix all dressing ingredients, serve with egg rolls.

WATCH ME MAKE THIS

PASTRAMI & EGG TACO

What’s better than pastrami? A pastrami taco. And what’s better than a pastrami taco? A pastrami & egg taco. And what’s better than a pastrami & egg taco? One that has an over-easy egg in it. Boom! 

Makes 4

INGREDIENTS

• 8 slices Pastrami
• 4 Wheat tortillas
• 4 slices Provalone cheese
• 1 cup iceberg lettuce, shredded
• 2 tablespoons butter
• 4 eggs
• 1/2 cup French Fried Onions
• Kosher salt  
• fresh black pepper
• 2 tablespoons horseradish
• 2 teaspoons Dijion mustard

DIRECTIONS

1. Mix horseradish and Dijion
2. Preheat large skillet on high heat, cook pastrami 1 minute each side. Gather 2 slices per taco, add 1 slice cheese on top, cook until melted
3. warm tortillas
4. In another skillet heat butter, cook over-easy eggs
5. Build tacos: tortilla, spread sauce, lettuce, pastrami/cheese, egg, sprinkle French  onions.

WATCH SAM MAKE THIS...

Pastrami taco

Serves 2

If you are a pastrami lover, like me, you should add this as a healthy option to your Taco Tuesday menu.

INGREDIENTS

•  1/2 yellow onion, diced
• 3/4 cup red cabbage, diced
• 3 tablespoons apple cider vinegar
• 1 teaspoon honey
• Kosher salt
• freshly ground pepper
• 4 corn tortillas
• 1  1/2 cup deli pastrami, diced
• 4 tablespoons whole grain mustard  

DIRECTIONS

1. In medium bowl mix cabbage, onion, honey, vinegar, salt and plenty pepper (let it sit for an hour in the fridge)
2. Preheat grill on high and a wok or deep skillet on high, throw in the pastrami cook for 1 minute.
3. Heat tortillas on grill for few seconds each side
4. Get building... tortilla, mustard, pastrami top with cabbage mix

Pastrami reuben

Makes 1 sandwich

Sometimes less is more and in this case I mean in words. Just..make…it.

INGREDIENTS

My "Russian" Dressing:

• 2 tablespoons mayo
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Sriracha
• 1 tablespoon tomato ketchup (I used, Sir Kensington Ketchup... anything will do)
• 1/2 - 1 teaspoon horseradish (to your taste)
• 2 grinds fresh black pepper
• pinch kosher salt

Sandwich:

• 4-6 deli pastrami slices
• Bag slaw mix
• 2 slices Swiss cheese slices
• 1 egg, over easy
• 2 tablespoons butter
• 2 slices Jewish rye bread

DIRECTIONS

1. Mix the slaw. In separate bowl, mix all dressing ingredients
2. Heat the pastrami in skillet on high heat for one minute, flip, layer cheese on top, heat for 1 more minute
3. Cook egg
4. Butter one side of each rye slice, grill that side only
5. Start layering, generously... Bread, dressing, pastrami/Swiss cheese, slaw, egg, top with other slice!

WATCH SAM MAKE IT >>> 

Pastrami Benedict

Serves 1

Just thinking about this is almost too much to handle.

Ingredients

• 2 eggs
• 1 English muffin, toasted
• 4 ounces thinly sliced pastrami
• 1/2 cup brown gravy, no need to make it - you can buy it
• 1 tablespoon prepared horseradish

Directions

1. Mix gravy and horseradish in small pot and warm through
2. Grill pastrami in non-stick pan over medium heat
3. Poach eggs
4. Toast English muffin
5. Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top
6. Holy crap

Pastrami Breakfast Burrito

Makes 4

This is almost a near perfect breakfast.

Ingredients

• 1 teaspoon oil
• 1/2 cup yellow onion, diced
• 2 handfuls frozen French fries, cooked according to package directions and crispy
• About 1/2 pound deli pastrami, rough chopped
• 4 burrito sized tortillas or wraps
• 6 eggs
• 1/3 cup any kind of cheese, shredded
• 1/4 cup sour cream
• Hot sauce
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat oil in nonstick pan and add onions, cook until softened
2. Add pastrami and cook until everything is well mixed and heated through
3. Beat eggs (with salt and pepper to taste) and add to pan mixture, stir well to combine
4. While all this cooks, heat the tortillas
5. Take a tortilla and spread it with about 1 tablespoon of the sour cream and add some filling
6. Sprinkle with cheese, add fries to each, a few dashes of the hot sauce and roll up burrito style
7. Eat, of course

Pastrami Reuben Dog

Makes 6 dogs

I love a Reuben, but always make it with coleslaw instead of sauerkraut. So it just makes sense that if I was going to turn it into a dog I would do the same.

Ingredients

• 6 Kosher dogs

• 6 tablespoons spicy brown mustard

• 12 slices deli pastrami

• 6 good hot dog buns

• 6 slices Swiss cheese

• 1 ½ cups coleslaw, and just the ready deli kind is perfect

• Thousand Island dressing

Directions

1. Heat grill to medium high

2. Cook dogs until beginning to blister and looking great and remove from grill

3. Put pastrami and buns on grill and cook about a minute each side until beginning to brown

4. Put some dressing on each toasted bun, adding the pastrami, drizzle mustard, the coleslaw and finally the cheese

5. Put under the broiler for a final melt of the cheese - then eat

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