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Pastrami On Rye

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Pastrami On Rye

Serves 6 (as an appetizer)

Sometimes simple is perfect; these pastrami sliders combine classic flavors for a delicious, simple-to-make appetizer.

  • Butter, as needed for toasting rye bread
  • 1 small rye loaf, sliced
  • 1 (10 ounce) jar deli-style mustard
  • 8 ounces thinly sliced Certified Piedmontese beef brisket pastrami
  • 1 (8-ounce) jar cornichons or small gherkins, sliced

In a large sauté pan, heat the butter and toast the rye slices until golden brown and crispy. Top the slices with the mustard, thinly sliced pastrami, and pickles.

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