Buster Turner, founder and owner of the Rooftop Smokehouse, tells you the secrets to a second-to-none sandwich
The pastrami sandwich rose to world fame when Meg Ryan, in ‘When Harry Met Sally’ (1989), gobbled up a copy at Katz’s Delicatessen (one of the best places in New York to taste it) before faking one of the most famous orgasms of the screen.
Across the pond, this sandwich was already one of the ‘its’ of American gastronomy (it came to the United States with the Romanian Jewish immigration, calling itself ‘pastrama’ and getting hold of goose, but since it was the cheapest beef in the US, it was made with this meat). But here he was a complete unknown who took years and years to conquer the Iberian palates.
“10 years ago, when we started, nobody knew what it was yet & rdquor ;, explains Buster Turner, founder and owner of Rooftop Smokehouse together with his partner, Carla Rodamilans. She recognizes that the ‘boom’ of gastronomy, a growing culture in the matter and the interest in quality products have influenced the high that both beef and pastrami like the namesake sandwich.
But what exactly is the pastrami? Is about veal (normally skirt is used), subjected to a process of brine, seasoning and smoking, and finally cut into slices. A complex and slow process, which at Rooftop Smokehouse they do by hand and in an artisanal way, which lasts about a month.
Rooftop Smokehouse, masters of smoking and a reference in the country for its artisan and homemade processes, tells us what an authentic pastrami sandwich should look like. Of course, Turner clarifies first: “I would not say that I have the key to the perfect sandwich, because that is something very personal, and each one gives it the touch that they want, as they want, so that it is perfect for their taste. A sandwich should make you happy & rdquor ;.
Your recommendation is always select good products (no industrial processing); add an acid touch to the recipe, be it with mustard, pickles or any fermented product (always better than cooked, since they have more acidic and defined flavors), to contrast with the fat of the meat; how not, enhance the smoky flavor with complementary toppings such as cheese or butter.
Another criterion to consider is the bread, which can be ‘brioche’ or kilo (In the United States they use a kind of rye sliced bread). However, it is recommended that it be sourdough. Turner points out that it must also be a warm point, but without being toastyso that there is no dry sandwich left.
Finally, this expert in the field assures that the key is in lightly steam the pastrami meat just before consuming. “The pastrami meat It can be consumed directly cold, but it is best to steam it for a couple of minutes, to make it juicier. So, it’s the best & rdquor ;, Turner concludes.
With all these tricks, there can only be one pastrami sandwich of scandal, here is the favorite recipe of this Yankee classic.
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Ingredients
fermented sauerkraut
Pastrami slices (in generous amounts)
Butter (preferably smoked)
Cheddar cheese (preferably smoked)
fermented pickles
sourdough bread
Optional to substitute or complement the mustard: Thousand Island sauce
Elaboration
Turn and turn of bread on a griddle. Spread one face with smoked butter.
Steam the pastrami meat for 2-3 minutes and arrange on the bread.
Spread two tablespoons of mustard on top.
On the griddle, pour the fermented sauerkraut, cover with smoked cheddar cheese and gratin until melted. Then, put on the previous preparation.
Distribute sliced or thin sliced pickles on top to taste and close the sandwich (there are also those who prefer it whole, next to the sandwich, to accompany it).
Serve hot.