There is a beef pastrami as well as turkey.
This might explain it better than me! Nancy
Pastrami is a popular deli meat made from a highly seasoned cut of smoked meat — usually beef. To make pastrami, one usually begins with a slab of uncooked meat. That meat is typically first pickled in a thick, salty brine solution, which creates, when using red meat, what is known as corned beef. In the United States and the United Kingdom, the marinated meat is usually boiled in fresh water after the brining stage to lift some of the salt out of the meat.
After the meat is corned and boiled, the pastrami is then seasoned and encrusted with a variety of herbs and spices, such as black peppercorns, seasoned salt, garlic, basil, and allspice. Finally, the cut of meat is smoked to infuse the flavor and aid in preservation.
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Linda, You wanted to know the difference between a Reuben and Rachel sandwich.Reuben sandwich - corned beef, sauerkraut, Swiss cheese, Russian or Thousand Island dress on rye bread. Grilled until golden.Rachel sandwich - pastrami, cole slaw, Swiss cheese, Russian or Thousand Island dress on rye bread. Grilled until golden.~~Vicki
Gm Linda, Be sure to use Rye Bread. Some use seeded and some use plain. ~ Janie
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Good morning :) All I know about pastrami is that DH prefers "red" over "black" and he likes it fried up, with american cheese melted into it, on a sub roll with yellow mustard :)
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lol Janie ~ Gm Jolene ~ lol
My uncle owned a deli in Milwaukee when I was younger and he served the best corned beef and the best pastrami sandwiches ever.
Good deli pastrami, real kosher stuff, is far better than turkey pastrami from the grocery store. Kosher deli pastrami is the sandwich dreams are made of!! Can you tell I love the stuff? Lol! If you ever have the opportunity to get some (New York visit?) make sure you do. It is fatty, at least there was always a strip of fat on the outer edge, but don't think calories when you eat it.
I LOVE, LOVE, LOVE a good Rueben! But not many folks know how to make a good one!!! lol As you say, these sandwiches have been Americanized a LOT. IMHO, the worst 'improvement' was the addition of Thousand Island dressing. Sorry but to me that is so far from a real Rueben it's not funny. Yuck! Why ruin a great sandwich by adding that? As I said, that's just MY opinion.
I make Ruebens in my panini maker. Since a really good one is hard to find and we enjoy them so much, this is most often how we get to enjoy a rueben. A few years ago, I had beef pastrami on hand, but no corned beef. I had all the other fixins' for the Rueben so went ahead and used the pastrami instead. It's just spiced up corn beef. Well, we discovered we LOVE using the pastrami over the corned beef. And you definitely have to have a good rye bread!!! Gosh!! All this talk of Ruebens and guess what I have a hankering for now!!
Thanks for bringing this to the board, Linda. I really enjoyed reading all the responses. I guess everyone has an opinion. lol When you get to take that trip here to MN, I'm taking you and the ole hippie out for one of the best sandwiches you'll ever eat. There is a German Restaurant 18 miles to the south of us that has their very own special rye bread made daily, exclusively for them. It is literally 'to die for' on any sandwich, but especially their Reubens. I was once told that Detroit had the best Reubens ever. I went, I tried and it didn't even come close to being as good as the ones at the Kaiserhoff! Absolutely no comparison at all!!! lol
Thanks for all of you input. I am definitely going to be checking out pastrami.
I love a good rye bread, too!
Dang it, now I want a good pastrami sandwich on some Chicago rye bread. Next time I go grocery shopping I'll at least cure my rye bread craving and buy a loaf. Nothing as good as rye toast spread with butter! Mmmm.
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