Pastrami On Rye
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
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.