PASTRAMI MELT RECIPES
LOW-CALORIE PASTRAMI MELT – LO-DOUGH
A Low-Cal Update On An American Deli Classic This hot, pastrami toastie is filled with layer upon layer of pastrami, topped with a layer of pickles and then topped with cheese. A short stay in the sandwich press with leave you with a beautiful, hot sandwich, with gorgeous, oozy cheese. This is Lo-Dough at it's most simple - a 4 ingredients, a 5 minutes cooking time and an absolute knock-out result. It was New York's Sussman Volk that was credited with producing the first pastrami sandwich in the United States in 1887. Volk, a New York immigrant from Lithuania claimed he got the recipe from a Romanian friend in exchange for storing the friend's luggage while the friend returned to Romania. According to his descendant, Patricia Volk, he prepared pastrami according to the recipe and served it on sandwiches out of his shop. The sandwich was so popular that Volk converted the shop into a restaurant to sell pastrami sandwiches. Today, the sandwich is almost iconic as a New York deli favourite. By switching from regular bread to Lo-Dough, you up the fibre, but reduce the carbs and calories dramatically. Plus, by using Eatlean Protein Cheese, you get a massive 45g of protein at only 4% fat. Try it today!
Prep Time 0 minutes
Cook Time 5 minutes
Yield 1 serving
Number Of Ingredients 4
Steps:
- Preheat your toastie/sandwich maker.
- Cut your Lo-Dough in half to create your base and lid.
- Add your pastrami, pickles, and finish with a layer of cheese and add the lid.
- Spray the lid with fry-light oil and place this side down into your sandwich maker.
- Spray the opposite side before closing your sandwich maker.
- Cook for approx. 5 minutes and serve. American Mustard on the side works particularly well.
Nutrition Facts : Calories 251 calories, FatContent 4g, CarbohydrateContent 5g, FiberContent 9g, ProteinContent 45g
ULTIMATE PASTRAMI SANDWICHES RECIPE: HOW TO MAKE IT
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup of the sugar and vinegar; add cabbage and toss to coat. Cover and let stand for 30 minutes. Meanwhile, bake fries according to package directions., Drain cabbage. In a small bowl, combine the salt, celery seed, pepper and remaining sugar and vinegar; pour over cabbage and toss to coat., On an ungreased baking sheet, divide pastrami into 4 stacks; top each with cheese. Bake at 450° for 2-3 minutes or until cheese is melted. Place pastrami on 4 toast slices. Layer with fries, coleslaw, tomato slices and remaining toast. Serve immediately.
Nutrition Facts : Calories 586 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 1655mg sodium, CarbohydrateContent 72g carbohydrate (18g sugars, FiberContent 6g fiber), ProteinContent 36g protein.
More about "pastrami melt recipes"
LOW-CALORIE PASTRAMI MELT – LO-DOUGH
A Low-Cal Update On An American Deli Classic
This hot, pastrami toastie is filled with layer upon layer of pastrami, topped with a layer of pickles and then topped with cheese. A short stay in the sandwich press with leave you with a beautiful, hot sandwich, with gorgeous, oozy cheese.
This is Lo-Dough at it's most simple - a 4 ingredients, a 5 minutes cooking time and an absolute knock-out result.
It was New York's Sussman Volk that was credited with producing the first pastrami sandwich in the United States in 1887. Volk, a New York immigrant from Lithuania claimed he got the recipe from a Romanian friend in exchange for storing the friend's luggage while the friend returned to Romania. According to his descendant, Patricia Volk, he prepared pastrami according to the recipe and served it on sandwiches out of his shop. The sandwich was so popular that Volk converted the shop into a restaurant to sell pastrami sandwiches.
Today, the sandwich is almost iconic as a New York deli favourite. By switching from regular bread to Lo-Dough, you up the fibre, but reduce the carbs and calories dramatically. Plus, by using Eatlean Protein Cheese, you get a massive 45g of protein at only 4% fat. Try it today!
From lodough.co
Calories 251 calories per serving
From lodough.co
Calories 251 calories per serving
- Cook for approx. 5 minutes and serve. American Mustard on the side works particularly well.
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just makes it more than just a sandwich great to serve company that’s quick n easy !
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Reviews 5
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Make Pastrami Recipe sharerecipes.net. 1 hours ago 8 hours ago A Low-Cal Update On An American Deli Classic.Hot pastrami, melting cheese, tangy pickles - all wrapped up in low-calorie, low-carb, high-fibre Lo-Dough.Check out the recipe … Servings: 1. Category: Toastie. Calories: 251 per serving. 1. Preheat your toastie/sandwich maker 2. Cut your Lo-Dough in half to create your base and lid.
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