Pull-apart bread with pastrami and Thousand Island dressing
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker or other grill
Ingredients
Ingredients for 4 persons):
• 1 bread of your choice (approx. 500 g),
e.g. rye bread
• 200 g pastrami (in thin strips)
• 200 g grated cheese,
e.g. Emmental cheese
• 150 g sauerkraut
• 75 g Thousand Island dressing
• ½ bunch of parsley
For the Thousand Island dressing:
• 1 small jar of mixed pickles
• 3 tbsp tomato paste
• ½ cup sour cream
• 4–5 tbsp mayonnaise
• 1 dash of lemon
• Salt, pepper, sugar
• Milk
• 1 piece of Emmental cheese
• some parsley and pastrami
for decorating
Additional pastrami recipes from Eddy can be found in FIRE&FOOD 01/2021!
preparation
➊ First, prepare the Thousand Island dressing. To do this, drain the mixed pickles in a sieve and chop them in a blender. Add the mayonnaise, tomato paste and the squeeze of lemon to the blender and mix everything well.
➋ Put the mayonnaise in a bowl and fold in the sour cream, but do not stir too vigorously so that the sour cream does not become runny. Add a little milk and season to taste with salt, pepper, sugar and lemon. It also goes great with salads.
➌ Put the sauerkraut, grated cheese, Thousand Island dressing and chopped parsley in a bowl and mix well. Then cut the bread into a diamond shape - the depth of the cut should be about ¾ of the bread's thickness, otherwise the bread cannot be filled properly. Cut 100 g of pastrami into fine cubes and mix into the filling mixture.
➍ Now fill the mixture into the bread slits and grate Emmental cheese over the filled bread.
➎ Place in the indirect grill zone of the grill at around 220 °C and bake for 15-20 minutes until the cheese is golden brown. Then drape some pastrami on the bread and sprinkle with chopped parsley.
Drizzle with mustard mayonnaise.
Recipe by Eddy The Butcher
Eddy The Butcher, a native of the Rhineland, is a jack of all trades when it comes to meat and has dedicated his entire life to this topic. As an event griller and brand ambassador, he takes care of the physical well-being of his often prominent guests, and with his premium beef club he is committed to species-appropriate and sustainable animal husbandry. He has also recently been making a name for himself as a video content creator at Grillfürst.
Contact and information at: www.eddys-beef.club
Recipe from FIRE&FOOD issue 01/2021
