Today is National Hot Pastrami Sandwich Day!

Today is National Hot Pastrami Sandwich Day! Not that I need a national food holiday as an excuse to savor one of my favorite sandwiches, as I do love me a great hot pastrami sandwich!

(image from www.countryliving.com)

Here is an easy way to make a fantastic hot pastrami sandwich, courtesy of Emeril Lagasse and www.FoodNetwork.com!

Emeril's Favorite Pastrami Sandwich

Ingredients
6 ounces sliced pastrami
2 tablespoons whole-grain mustard
4 ounces beer
3 slices onion, rings intact
1 tablespoon oil
Salt and pepper
2 slices rye bread or thick crusty brown bread

Directions
Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich.

Feeling like you want to make your own pastrami as well? Here is a recipe from www.CountryLiving.com to make Hot Steamed Pastrami, which you could certainly use in the above recipe, or to design your own sandwich creation!

Hot Steamed Pastrami

Ingredients:

1 tablespoon(s) whole coriander seeds, toasted
2 teaspoon(s) whole allspice
2 bay leaves
1/4 teaspoon(s) caraway seed
1 tablespoon(s) yellow mustard seeds
2 tablespoon(s) cracked black pepper
1/2 teaspoon(s) ground ginger
1 teaspoon(s) garlic powder
1/2 teaspoon(s) salt
3 1/2 pound(s) whole corned beef, rinsed and patted dry

Preparation:

Fill a large stockpot, fitted with a steam basket, with water to about 1 inch below the level of the steam basket. Bring to a boil and reduce heat to medium. Coarsely grind the coriander seed, allspice, bay leaves, caraway, and mustard seeds using an electric spice grinder or a mortar and pestle, and mix with the cracked black pepper, ginger, garlic powder, and salt. Press onto the entire surface of the corned beef. Set the beef in the steam basket, cover, and steam over medium-low heat until fork tender -- 3 1/2 to 4 hours. Carefully add water as needed to maintain level. Transfer the pastrami from the pot to a cutting board. Let the meat rest for 30 minutes before slicing thinly. Serve in sandwiches or alone with vegetables.



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