iberico pastrami
Cheesy Mustard Ibérico Pastrami Sandwich with sriracha mayo
Easy
15
3 Servings
Main
Cheesy Mustard Ibérico Pastrami Sandwich with sriracha mayo

Experience the ultimate sandwich with our Ibérico Pastrami de Coppa creation. This recipe combines the rich, smoky flavor of tender Ibérico pastrami with the tangy crunch of pickles and the creamy kick of sriracha mayonnaise. Each bite is a harmonious blend of savory and spicy, perfect for a gourmet lunch or a hearty dinner. Ready in minutes, this sandwich is sure to impress and satisfy. Enjoy a taste of culinary excellence with everybite!

 

Recipe for Cheesy Mustard Ibérico Pastrami Sandwich with sriracha mayo

Ingredients

  • 22oz of Ibérico Pastrami de Coppa (approximately 7.3oz per sandwich)

  • 6oz of cheese (2oz per sandwich)

  • 3oz of pickles (1oz per sandwich)

  • 3 tablespoons of whole grain mustard (1 tablespoon per sandwich)

  • 3 tablespoons of sriracha mayonnaise (1 tablespoon per sandwich)

  • 6 slices of your preferred bread (2 slices per sandwich)

 

Preparation

  1. Reheating the pastrami: Preheat the oven to 110ºC (230ºF) with heat from above and below. Place a deep tray in the oven with a rack on top, pour 4 cups boiling water into the tray and cover with a sheet of aluminum foil. Remove the pastrami from the vacuum-sealed bag and place it on the rack. Cover the entire tray with aluminum foil, sealing it tightly to trap the steam. For a 12 oz piece, steam for 30 minutes. For a 22 oz piece, steam for 50 minutes. Ensure the internal temperature reaches 165°F. Let it rest for 5-10 minutes before serving.
  2. Prepare the ingredients.slice the cheese into thin pieces, the pickles thinly.Make the sriracha mayonnaise by mixing sriracha sauce into mayonnaise if it's not already prepared.
  3. Assemble the sandwich. lay out the slices of bread. Spread 1 tablespoon of whole grain mustard on one slice of each sandwich. Spread 1 tablespoon of sriracha mayonnaise on the other slice of each sandwich. Evenly distribute the Ibérico Pastrami de Coppa onto the mustard side of each sandwich (about 7.3 oz per sandwich). Place 2 oz of cheese on top of the pastrami. Add 1 oz of sliced pickles on top of the cheese. Place the sriracha mayonnaise-covered slice of bread on top of the pickles to complete each sandwich.
  4. Optionally, you can grill the sandwich in a pan or panini press until the cheese is melted and the bread is golden brown.
  5. Cut each sandwich in half if desired and serve immediately.
  6. Enjoy your Ibérico Pastrami de Coppa Sandwich with the perfect blend of flavors from the cheese, pickles, mustard, and sriracha mayonnaise!

 

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