Melt in Your Mouth Hot Pastrami Reuben Sandwich Recipe

Hot Pastrami Reuben Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Happy National Hot Pastrami Day!

If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.

When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.

I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.

Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.

As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.

So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.

Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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#NationalHotPastramiSandwichDay

Sheri-Cherchies

This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.

Ingredients (one serving)

• 2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)

• 1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard

• 2 slices of swiss cheese

• Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread

• 1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)

• Sauerkraut, drained (amount depending on the size of the bread)

Preparation

Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.

Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.

Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.

Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.

Enjoy! Trivia Below.

Trivia (Answers below)

1. So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?

2. Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?

3. What is the oldest deli in NYC?

4. Pastrami versus Corned Beef- What is the difference?

5. What do New Yorkers consider “the sandwich of New York”?

Answers

1. The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.

2. Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.

3. Katz Delicatessen, since 1888.

4. Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.

5. If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).

Pork, Apples, and Sauerkraut Recipe

Pork, Apple, and Sauerkraut Recipe

Originally posted Jan 2020.

Happy New Year, everyone! Thank you for supporting us since 1978. It means the world to us! We are grateful for you, your ideas, recipes, inspirational stories, and your patronage. 

Tradition dictates that certain foods be served on New Year's Day to welcome the new year and bring good luck and good fortune into your home. One of the most popular culinary traditions is pork and sauerkraut.

In all honesty, this traditional New Year's combination repulsed me growing up. I remember my parents making pork and sauerkraut every New Year's Day. Every year I remember taking the teeniest, tiniest forkful (if you could call it a forkful, but rather a couple of strands of sauerkraut) to appease my parents so I did not miss out on "the good luck" about to be bestowed on me.

Now that I'm older and a mom (with a much better palate than in my youth), I try to continue the "bestowing of luck" tradition on New Year's and make meals my family will like. I adapted a recipe I found in an old cookbook for my slow cooker and used apples, onions, Champagne Mustard, pork, and sauerkraut. Then, I hoped for the best. 

As I thought, this recipe was a hit with my family and hopefully will be for your family. It is easy, delicious, and a great way to "bestow some luck and good fortune" this year and every year!

Here's wishing you a healthy and prosperous 2024!

Thanks for stopping by:) Comment below if you have tried this tasty New Year's dish. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 2 Tablespoons butter

• 1 (2-3 lb.) pork loin or roast

• 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp.) pepper

• 2 Tablespoons (Tbsp) Cherchies® Champagne Mustard

• 1 (32 oz.) package/ container sauerkraut

• 1 medium sweet onion, sliced

• 3 medium apples (we have tested with Granny Smith and Honey Crisp apples), peeled and sliced

• 1 Tablespoon (Tbsp) Worcestershire Sauce

• ** 1/2 cup water or apple cider (we tested with leftover champagne)

Preparation

Season all sides of the pork with Cherchies® Garlic Seasoning and pepper and set aside. Melt the butter in a large skillet on low, and add the onions, seasoning with a little more Garlic Seasoning, and cook until translucent. Remove the onions from the pan and add to the slow cooker. Next turn the heat to medium high and sear the pork on all sides, turning after a couple of minutes. Turn off heat. Place the pork on top of the onions. Spread the pork evenly with Cherchies® Champagne Mustard.

Place the apples on top of of the pork, followed by the sauerkraut, Worcestershire Sauce, and water (**See above).

Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until the pork is tender and pulls apart easily. Serve over mashed potatoes and with our Cranberry Spinach Salad Recipe for a complete meal.

Enjoy!

Blue Cheese Wedge Salad Recipe

Bleu Cheese Wedge Salad Recipe

Cook Time: 15 minutes

Difficulty: Easy

Serves 4

Prep Time: 20 minutes

Have you ever tried a recipe out of pure curiosity? The wedge salad, for example, in my opinion, an unassuming iceberg lettuce salad (that graced menus in the '50s and '60s), has made a resurgence on menus of fancy restaurants and steak houses EVERYWHERE. Why? I had to see what all the buzz was about for myself.

So why the popularity? One, it is easy to make. Ok, I get it. Honestly, the thought of eating a majestic cliff of iceberg lettuce instead of my preferred mixed greens or spinach seemed less than appealing, and you can imagine my hesitation.

Now here is where the magic begins. Add to the iceberg mountain awaiting fresh juicy tomatoes, sweet tender shallots, crispy salty bacon (hello), clouds of tangy blue cheese, and drizzle it with a creamy homemade blue cheese dressing. Now we're talking about a whole different taste sensation. The crispness of the salad melded together with the savory ingredients is a flavor party ready to explode in your mouth! Wow, was I surprised! I loved it!

If your curiosity is peaked and you have not tried this iconic salad, it is worth tantalizing your tastebuds, as it makes for the perfect meal or hearty side dish. It is refreshing, colorful, easy to make, the perfect blend of deliciousness and the homemade bleu cheese dressing (everything in moderation), made with Cherchies® Garlic Seasoning and Cherchies® Champagne Mustard is the pièce de résistance of this dish. What are you waiting for?

Comment below and let us know if you made this majestic salad. We would love to hear from you!

As always, thank you for visiting, and please come back.

Salad Ingredients

• Iceberg lettuce washed and cut into fourths

• 8 slices of bacon, cooked and coarsely chopped

• Tomatoes, coarsely chopped (could use halved cherry tomatoes)

• 1 shallot, finely chopped

• Blue Cheese, crumbled

• Blue Cheese Dressing (below)

• Dash of Cherchies® Garlic Seasoning

• Dash of ground pepper

• Chives, chopped (optional for garnish)

Blue Cheese Dressing (can be made ahead)

• 1/2 cup Mayonnaise

• 1/2 cup sour cream

• 1/2 cup buttermilk* (or 1/2 cup half and half + 1 Tablespoon (Tbsp.) white vinegar)

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) pepper

• 2 oz. good blue cheese, crumbled

• 1 Tablespoon (Tbsp.) Cherchies® Champagne Mustard

Preparation

Prepare the salad dressing by combining all the ingredients in a medium bowl. Set aside. (This dressing can be made at least a day ahead, as the flavors tend to marry if made in advance).

Chop the cooked bacon, tomatoes, shallot, and chives (optional) for the salad and set aside.

Rinse the lettuce in cool water and remove any outer leaves as necessary. With a sharp knife, cut the lettuce in half, then half again to create four halves. Arrange on individual plates or a platter. (For a fun party idea, make mini wedges for guests, cut them into smaller halves, and arrange them on a platter).

Sprinkle a dash of Cherchies® Garlic Seasoning and ground pepper (to taste) on the lettuce wedges. Next, add the salad dressing, tomatoes, bacon, blue cheese, shallots, and chives (optional) for garnish.

Serve and enjoy!

Hearty Beef Stew Recipe

Hearty Beef Stew Recipe

Cook Time:  4-5 hours high or 6-8 low in a slow cooker

Prep Time:  20 minutes

Difficulty: Easy

Originally posted in 2018. Updated with new pictures.

"You did it! Congratulations! World's best cup of coffee! Great job, everybody! It's great to be here." - Buddy, from the movie Elf. Now, take away the words cup of coffee and add in "beef stew," and what do you have? World's best beef stew!  

Yes, I realize the holidays are over, but I had to chuckle recently when making my favorite beef stew recipe. I happened to google beef stew, and a dozen articles popped up claiming to be "The Best Beef Stew Recipe." It made me giggle and think of Buddy the elf. I know...I digress:)

While our beef stew may not be famous, this hearty beef stew hits all the flavor notes, and according to our family and friends, IT IS The Best Beef Stew!! It is like a big flavorful hug of comfort. Perhaps it is the Cherchies® Garlic Seasoning, or maybe it is our secret ingredient, Cherchies® Champagne Mustard, that seals the deal?  

So if you are "stewing" over The Best Beef Stew recipe to serve your gang, consider adding our Hearty Beef Stew Recipe to your cache. This comforting recipe, bursting with flavor, will warm your soul from the inside out, and we are confident you will find our Hearty Beef Stew to be the "Best Beef Stew Recipe" out there;)

Thank you for visiting! Please comment below if you made this recipe and come back again.

Ingredients

• 3 lbs. stew meat, cut into 1-inch pieces

• 1 cup flour (or gluten-free flour of choice)

• 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) ground pepper

• 1/2 teaspoon (tsp) Rosemary (dried or fresh)

• 1/2 teaspoon (tsp) Thyme (dried or fresh)

• 2 Tablespoon (Tbsp) Olive Oil

• 1 onion, chopped and divided in half

• 1 Tablespoon (Tbsp) Minors Beef Base (or beef bouillion of your choice)

• 1 cup of water

• 1/2 cup red wine (plus a glass for yourself:)

• 2 Tablespoon (Tbsp) Worcestershire sauce

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 Tablespoon (Tbsp) tomato paste

• 4 carrots, washed, peeled, and diced into 1-inch pieces

• 5 stalks of celery, washed and coarsely chopped

• 4 potatoes, washed and diced into cubes

• 2 Bay leaves

• 1/2 cup frozen peas (optional)

Preparation

Chop all vegetables and set them aside.  In a large bowl, add the flour, the and Cherchies® Garlic Seasoning, pepper, Rosemary, and Thyme, and stir.  Add the stew meat to the bowl and mix with hands to evenly coat the meat with the flour mixture.  

Turn your crockpot on low.  Add half of the onions to the slow cooker. 

This step is completely optional, but I feel it really locks in the flavor.  If you are short on time, then skip this step.  In a large skillet, heat the olive oil to medium.  Add coated meat in batches to the hot skillet, and sear on all sides for a couple of minutes, stirring often.  Once the meat is lightly seared, place over onions in the slow cooker.  After about half of the meat is finished searing, add the second half of onions to the slow cooker.  Add the rest of the seared meat to the slow cooker.  Feel free to add a little more oil if it looks like you will need it.  Once the meat has been seared and placed in the slow cooker, now it is time for the rich sauce.

Turn the pan down to low.  Mix the water and beef base together until it has dissolved.  Set aside.  Add the red wine to begin deglazing the pan.  Make sure to scrape the pan with a wooden spoon to loosen all the wonderful bits and flavor from the bottom.  Add the leftover flour, beef base and Worcestershire sauce, Cherchies® Champagne Mustard and tomato paste to the pan.  Cook and stir for a few minutes to allow the sauce to thicken.  

Pour the sauce over the meat in the slow cooker.  Add the chopped carrots, celery, potatoes, and bay leaf to the slow cooker!  Add peas (optional) towards the end of cooking time. Turn your slow cooker on low, walk away, and in a few hours you will enjoy "The Best Beef Stew!".   

Hearty Beef Stew Recipe