How To make Emeril's Favorite Pastrami Sandwich
6 oz sliced pastrami
2 TB whole-grain mustard
4 oz beer
3 sl onion rings intact
1 TB oil
: Salt and pepper 2 sl rye bread or thick crusty
: brown bread 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. Recipe By : ESSENCE OF EMERIL SHOW Date: 09/26/96 -----
How To make Emeril's Favorite Pastrami Sandwich's Videos
Why are Deli Subs better than homemade ones?
Today, we make a classic Italian hoagie and another one of my favorites as we discuss 6 sandwich tips to make better deli-style subs at home.
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0:00 The Six Sandwich Tips
0:28 What I look for in a great sandwich
0:59 1. Bread choice matters
1:54 2. Always lubricate
3:10 3. Fat carries flavor
4:58 4. Season your vegetables
6:13 5. Craft it thoughtfully
8:13 6. Wrap it
8:37 Taste Test
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
ORIGINAL French Dip Sandwich at Philippe | The Best Restaurants in America | Food Network
Meet the French Dip sandwich that started it all! Philippe is home of the original! ????
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ORIGINAL French Dip Sandwich at Philippe | The Best Restaurants in America | Food Network
Air-Fried Reubens
You KNOW we love our air fryer. Mostly, we love all the crunchy things.
Which means we love reuben sandwiches out of an air fryer because they get EXTRA crunchy.
You'll be surprised by our trick to getting the tastiest reuben.
Nope, not the cheese. Or the corned beef. It's the mayonnaise. Yep, mayo. Find out why in the video!
Here's the recipe:
Warm sliced corned beef (or even pastrami, if you want to get untraditional on us) at 400F/205C for a couple of minutes, just until warmed through.
Take 2 slices of rye bread and coat one side of each slice with a little mayonnaise. (Low-fat works fine, but fat-free? Not so good).
Set the slices mayo-side-down on a cutting board. Spread 2 or 3 teaspoons Russian dressing on each non-mayo-ed slice of bread. Top with sauerkraut which has been squeezed dry over the sink (otherwise, the sandwich will get soggy).
Top with the warmed corned beef and a couple of slices of Swiss cheese (unless you're like Mark and refuse cheese on the sandwich--because he's kosher?).
Close the sandwich, mayo-ed sides out.
Air-fry in a drawer model for about 8 minutes without turning, until browned and crisp. If you're using a drawer-style air fryer, you might consider turning the sandwich once halfway through, depending on how good the air circulation is in your model.
Cool a minute or two (unlike Bruce!) before slicing (diagonal? widthwise?) and enjoying!
Hey, did you know we wrote a whole book of 350 recipes for the air fryer? Every recipe is sized out for every size of machine! You might need it. Look it up: THE ESSENTIAL AIR FRYER COOKBOOK.
Sean Brock And Anthony Bourdain Eat At The Waffle House
After Anthony Bourdain and Sean Brock finish many, many, many rounds of drinks, they visit the best/only choice for late-night dining in Charleston, the Waffle House, an irony free zone where everything is beautiful and nothing hurts; where everybody regardless of race, creed color or degree of inebriation, is welcomed. Its warm yellow glow a beacon of hope and salvation, inviting the hungry the lost the seriously hammered all across the south to come inside.
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Barney Greengrass Has The Best Pastrami Sandwich in NYC. Hands Down.
Is It Better Than Katz? Let’s Watch this Review.
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