Pastrami on Rye

with Swiss Cheese, Whole-Grain Mustard, and Pickles

Pastrami on Rye with Swiss Cheese, Whole Grain Mustard, and Pickles

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Lunch, DinnerDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Pickling Time

24-168

hours

This versatile recipe works well with many of our red wines, especially Stagecoach Vineyard Cabernet Sauvignon. The wine helps to cut through the richness of the pastrami and Swiss cheese, while the acidity in the pickle chips, mustard, and onions helps accentuate the fruit in the wine.

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Ingredients

US Metric

Pickle Chips
1 cup 1 white wine vinegar
1 cup 1 water
1 1/4 cup 1 1/4 sugar
1/2 Tbsp 1/2 yellow mustard seeds
3 3 juniper berries
1/2 tsp 1/2 ground coriander
1 tsp 1 peppercorns
1/2 tsp 1/2 caraway seeds
1/4 tsp 1/4 dill seeds
1/2 tsp 1/2 allspice berries
3 3 bay leaves
2 2 garlic cloves, crushed
1 tsp 1 salt
1/2 tsp 1/2 ginger powder
2 lbs 2 pickling cucumbers (kirby or persian cucumbers thinly sliced or cut into spears)
1/2 1/2 yellow onion, shaved
2 sprigs 2 fresh dill
Whole Grain Mustard
1 1/2 cup 1 1/2 red wine vinegar
1/2 cup 1/2 red wine
12 Tbsp 12 yellow mustard seeds
12 Tbsp 12 brown mustard seeds
1/4 cup 1/4 brown sugar
1 tsp 1 salt
Worcestershire Onions
1 1 yellow onion, shaved
1 Tbsp 1 Worcestershire sauce
1/2 Tbsp 1/2 canola oil
Additional Ingredients
8 slices 8 marble rye bread
12 slices 12 Swiss cheese
2 lbs 2 pastrami

Directions

Pickle Chips
Add all ingredients, except cucumbers, onions, and fresh dill, to pot and boil
Stir until salt is dissolved and remove from heat
Pour over cut cucumbers, onion, and fresh dill
Let sit for at least 24 hours (preferably 1 week)
Whole Grain Mustard
Combine red wine, red wine vinegar, yellow and brown mustard seeds into a container and cover
Allow to sit at room temperature for 24 hours
In a blender, combine half of the mustard seed mixture with the brown sugar and salt; blend well
Finally, combine the blended mustard mixture with the whole-grain mustard
Cover the mustard and allow to sit at room temperature for 24 hours
After the final 24 hours, place the mustard under refrigeration and use as needed
Worcestershire Onions
Mix together onions, Worcestershire sauce, and canola oil
Grill on a cast iron pan
Assembly
On the bottom bread, add mustard and 1.5 slices of Swiss cheese
Top with 1/2 lb of pastrami, pickles, and an additional 1.5 slices of Swiss cheese
Place other piece of bread on top to make a sandwich
Pan fry sandwich to toast bread and melt cheese
Cut in half and enjoy with a glass of B Cellars Cabernet Sauvignon

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Pairing Suggestions

This versatile recipe works well with many of our red wines, especially Stagecoach Vineyard Cabernet Sauvignon. The wine helps to cut through the richness of the pastrami and Swiss cheese. While the acidity in the pickle chips, mustard, and onions help to accentuate the fruit in the wine.