Pastrami please?

Pastrami is a very popular meat product, which originated in the Jewish communities of Romania. Pastrami comes from the Romanian ‘pastrama,’ a derivation of the word ‘pastra,’ which indicates that a food has been conserved or preserved.

Usually made from beef, pastrami originated as a means of keeping meat for longer in the days before refrigeration became commonplace. Raw meat is placed in brine and then partly dried before intense flavor is added using seasoning. The meat is then smoked and steamed before landing on plates served in front of hungry customers.

Pastrami shot to fame across the world as a result of migration, and it’s now a staple ingredient on the menus of trendy cafes, traditional sandwich shops, delicatessens and street food stalls. The first hot pastrami sandwich of note was produced by kosher butcher, Sussman Volk in 1887. 

The classic hot pastrami sandwich features slices of meat, freshly cut bread (usually rye), mustard, and pickles. Over the years, many have attempted their own versions, adding and subtracting ingredients to add flavor or a dash of creativity. The following recipe, for instance, is a twist on a classic, but the final product is out of this world!

Ingredients
Preferably, artisan-style bread loaded.

• 1/2 cup mayo
• 2 tablespoons ketchup-style chili sauce
• 1/2 tablespoon horseradish sauce
• 1/2 teaspoon hot sauce (more or less to taste)
• 1/2 teaspoon Worcestershire sauce