Tag Archives: sandwich

Pastrami and Prosciutto Melt on Rye with Pepperoni Mustard

I’m a sandwich addict.  I just can’t help myself.  If you have followed my work, you would know that I’m continually thinking about food.  The flexibility of the sandwich is what attracts me to this culinary medium.  One creation that was especially tasty was my Monstrous Meatloaf on Ciabatta.  Another traditional favorite is my take on the grilled cheese.  Or, there’s always the egg salad sandwich.  If you have the time, you can make Scintillating Chicken Salad Sliders on Arepas, or you can go all out and make my favorite one–the Scotch Egg Sandwich on a Pretzel Roll with Horseradish Mustard.  That took some work, but if you like bratwurst like I do, you’ll be sated.

I’ve been wanting to make pepperoni mustard for a couple of weeks now.  Originally, I thought it would go well with corned beef, but I just couldn’t pass up the pastrami.  Besides, the whole family likes pastrami.  Corned beef?  Not so much.

The pepperoni mustard only takes about fifteen minutes with the aid of a ninja-like food processor.  I don’t even own a food processor.  I had to borrow one to try this creation out.  The sandwich is also easy.  Just stack meat to the sky.

Stack 6 slices of pastrami in preheated iron skillet.  Place two slices prosciutto and top with swiss cheese.  Cover and let heat for two minutes.
Stack 6 slices of pastrami in preheated iron skillet. Place two slices prosciutto and top with swiss cheese. Cover and let heat for two minutes.

Ingredients

6-8 slices pastrami

2 slices prosciutto

3 slices Swiss cheese

2 slices rye bread

4 thinly sliced red onion rings

2 tablespoons jalapenos

1 tablespoon pepperoni mustard

Pepperoni mustard spread on a pastrami and prosciutto melt on rye.
Pepperoni mustard spread on a pastrami and prosciutto melt on rye.

Method

Preheat an iron skillet over medium heat.  I got a paper towel with some vegetable oil and rubbed it over the hot skillet to keep the meat from sticking.

Stack pastrami, prosciutto, and cheese in skillet and cover for two minutes so the cheese melts.  Carefully remove stack with a large spatula and place on a slice of rye bread.  Top with onions and jalapenos.  Spread pepperoni mustard on second slice of bread.  Top sandwich with second slice of bread.  Enjoy.

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Pepperoni Mustard

Yeah, I know it sounds kinda strange.  I just have so much pepperoni at the house.  It’s definitely a problem I don’t mind having, but I have to use up the pepperoni so I can purchase…more pepperoni.

This spread will go nicely on sandwiches and it’s simple to make.

Ingredients

1 cup sliced pepperoni, packed (like you would do brown sugar)

1/2 cup extra virgin olive oil

1/2 cup dijon mustard

1 tablespoon fresh squeezed lime juice

1 garlic clove

1/2 teaspoon prepared horseradish

1 tablespoon Mezzetta sun-ripened tomatoes in olive oil

2 tablespoons Maille whole grain mustard

Method

Using a food processor, chop pepperoni and olive oil into a slurry.  Slurry just doesn’t evoke feelings of deliciousness, but trust me.  Add all other ingredients except the whole grain mustard and blend in the food processor.  Stir in the whole grain mustard by hand so that the texture is maintained.

Spread on your favorite sandwich and enjoy.

Remoulade Sauce

Photo courtesy of Stacy Crumpley.
Photos courtesy of Stacy Crumpley.

I’m a big fan of remoulade sauce. It seems that you have a good chance of getting remoulade accompanying anything that is labeled as ‘cajun’ in a restaurant. Have you ever had fried alligator with a nice remoulade? No? Then you haven’t lived. I made this specifically to make a meatloaf sandwich. It was delicious. This recipe is adapted from Serious Eats. I followed the recipe pretty closely (which is rare), and I was pleased with the results. It tasted nothing like remoulade I’ve ever had, and it had a nice bite. I just wish I had horseradish to really punch it up.

Ingredients:

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon finely chopped flat leaf parsley

1 tablespoon Tabasco sauce

2 teaspoons whole grain mustard

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon paprika

2 Mezzetta Garlic & Dill Peperoncini peppers, minced

1 tablespoon Mezzetta sundried tomatoes in olive oil, minced

1 dash cayenne pepper

Method:

Combine ingredients and let rest in the refrigerator for an hour so the flavors can blend. IMG_5292-2

Sausage Egg Salad Sandwich

The sausage really enhances the egg flavor.
The sausage really enhances the egg flavor.

Every Easter, we end up with a couple of dozen boiled eggs.  Boiled eggs are great, but what else can you do?  You can always make deviled eggs.  I wanted a simple sandwich today, so I made egg salad.

I have never made egg salad before, but there’s nothing to it.  Eggs, mayo, mustard, etc.  I did not use any recipes for inspiration for this endeavor. Fortunately, I had the forethought to write it down.  DO NOT skip the smoked sausage.  The sausage really brings out the egg flavor.  And the sausage flavor.

Ingredients:

9 boiled eggs

4 Mezzetta peperoncini

1/2 link Down Home smoked sausage

1/2 teaspoon paprika

1 teaspoon Tony Chachere’s cajun seasoning

1/2 teaspoon garlic powder

2 tablespoons mayonnaise

2 tablespoons spicy brown mustard

Note:  I have not received any promotional consideration for any of the above products.  These are products I  prefer.  I certainly won’t shill a product I don’t believe in.

Method:

Who can resist smoked sausage?  Not me.
Who can resist smoked sausage? Not me.

Cut sausage link in half and throw in a skillet to heat up.  While the sausage is sizzling, chop boiled eggs and place into a bowl.  Mince peperoncini and add to the eggs.  Dump in paprika, cajun seasoning, garlic powder, mayonnaise, and mustard.

Once the sausage is good and sizzly, take one half of the sausage and half it again.  Then, chop those two quarters and throw the pieces into the egg mixture.  The other half sausage link makes a great snack while you are making egg salad.  Or you can give it to the kids since they probably won’t be eating any egg salad.

Mix the ingredients together and throw on some bread.  Enjoy.

I would really appreciate any feedback when you try this recipe.  It’s a work in progress.  I may cut back on the cajun seasoning because of the salt content, but my wife said it was perfect.  I also think it may do well with a teaspoon of balsamic vinegar, but that is for another culinary adventure.

The Real Pickle–Shreveport, LA

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They bring a small bowl of these guys to you as you look over the menu.

Since Dave Ramsey took over our home two and a half years ago, we haven’t had many opportunities to go enjoy a meal.  Today was different because I was only with my fourteen year old daughter, Alli, so it wasn’t too hard on my pocketbook.

I try to frequent local places because franchises sometimes seem really stale, unless of course you are talking about Five Guys.  I just love those fries.  This afternoon was no exception and we decided to visit The Real Pickle.

It’s been here as long as I can remember.  I’ve only been here a couple of times prior, but those gastronomic experiences were definitely memorable.  I usually get the shrimp poboy with remoulade sauce because it has always been excellent.  Today, it was very good but it was too salty for my taste.  We were the first customers of the day.  Maybe the chef got too excited and oversalted the shrimp.  Maybe I cut him off in traffic one day and he finally had his chance to get back at me.  Nonetheless, I go light on the salt in my own cooking and I frequently have had meals at restaurants that were too salty for me.  Perhaps I’m just a salt wuss.

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These fries are nothing like Five Guys.

On the plus side, the prawns were breaded nice and happy and were a fried jubilee.  The spice level was excellent.  I love firey hot food, and typically if I can detect ANY heat, it’s too much for many people I know, but I was surprised with a nice, warm burn.  The remoulade was remoulade.  I don’t care where you get it.  Remoulade tastes great.  It tastes good on everything.  The bread was so light and crusty and had a hint of buttery delight.  The fries?  Well, they weren’t Five Guys.

Alli had a ham and something on a croissant.  It wasn’t mine, so I didn’t pay much attention to it.  She liked it and that is what’s important.

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Alli really enjoyed her ham and something sandwich.

In fine, (I’ve always wanted the opportunity to say “in fine” as I remember it from the poem “Richard Cory“).  In fine, the most important aspect was that I had an opportunity to spend some quality time with Alli.  I need to take her to another Texas BBQ joint soon, but that’s another story.