NY Pastrami sandwich technique

[Bada Bing]

I've got it in mind to make both a Corned Beef Reuben and a Pastrami sandwich tonight. Jewish-style rye in both cases, I'll cook up some approximation of Russian dressing, and I mean to grill the bread and heat the meats and swiss cheese.

I know that people typically heat the sauerkraut for the reuben. I thought I'd use cole slaw with the pastrami sandwich, but I'm assuming that no one would actually heat up cole slaw for that, or? Do you usually go for a heat and texture contrast with a hot pastrami and cole slaw?

Note: while I did have a Carnegie deli pastrami sandwich years ago, I live in the midwest, where they're not so familiar. No advice is too basic for me, that is.

[Bada Bing]

Thanks for tips so far! Actually, for heating the meat, I wondered if a griddle would be too much. My instinct would be to steam it by carefully microwaving it in a sealed container. I'm not much into microwave, but I have a small unit, and it seems unbeatable for certain gentle reheating tasks.

[Karl S]

All of those techniques involve too much heat for sliced meat.You need a lower temperature. The approach I suggested earlier is more around 170F; if you use hot tap water instead of scalding water, you could even get the temp to 125F+ or so, depending on your hot water settings - I don't think you need to go that low for something that is well-cooked like pastrami or corned beef - though that hot tap water approach IS good for sliced steak and fish, et cet.)

[acgold7]

Yep, absolutely. The high heat of a griddle, grill or microwave will turn the meat dry, leathery and tough. In a microwave, no matter how low-powered, the outer layer of fat will superheat and badly damage the meat. Even the defrost setting can overcook the meat.

Gentle and moist is the key. I find it works best to heat before slicing but YMMV, as they say.

[Karl S]

The best way to reheat sliced pastrami at home (indeed, many sliced meats...) is a kind of low-rent sous vide: put in freezer gauge ziplock back, press out as much air as possible, and submerge it (you may need to weigh it down) in scalding water (that is, water just before it simmers) for 5-10 minutes.

[JungMann]

Whenever I've gotten a pastrami sandwich at Sarge's or 2nd Avenue Deli, the cole slaw has always been cold and on the side. That said, the rye is never heated either so authentic might not be as appetizing as you think.

[acgold7]

I agree that Kraut can be hot, but Slaw should be cold. Most Cole Slaw is mayo-based and that would likely break if heated.

I always steam the meats before slicing. I have a pro-style slicer but most aficionados prefer knife-sliced by hand. I like it either way.

Carnegie does its Reubens open faced with cheese melted over the top, and they're as big as your head. I prefer them closed, grilled and crispy on both sides. Be sure to use at least an inch of meat -- preferably two -- for that authentic heart-attack-on-a-plate feeling.

What time should I come over?

[scunge]

In my opinion when I re-heat pastrami at home I steam it .Again my opinion I don't enjoy cold cabbage ( Kraut or slaw ) on sandwiches that includes Hot Dogs I like room temp. The exception is a burger or pork cutlet sandwich then cold slaw is preferred again just my taste