New York Deli Pastrami Kinishwich with Fried Pickles & Spicy Ranch Dip – a delicious recipe with pastrami, kinishes, swiss cheese, brown mustard. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
spray non stick oil on hot griddle
2
cut kinish in half as if it were 2 slices of bread & place on griddle with outside skin down
3
put desired amount of mustard on each open half
4
place 2 slices of swiss cheese on each open side of the kinish...when cheese is melted remove from griddle
5
place desired amount of pastrami on two of the kinish halves ..close sandwich with other two Kinish halves...cut in half & serve
6
beer batter mix....1 cup of flour.. 1egg beaten..teaspoon garlic powder..teaspoon black pepper...half cup beer...mix well add more beer or flour to achieve desired thickness........dip pickles in & fry in hot oil.
7
spicy ranch dip...half cup ranch dressing..half cup sour cream..teaspoon of cayenne pepper....mix well & its the dip for the fried pickles
296
kcal
Calories
21
g
Fat
11
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 lb cooked sliced pastrami, 2 potato kinishes, 8 slice swiss cheese, 1 spicy brown mustard.
Yes, New York Deli Pastrami Kinishwich with Fried Pickles & Spicy Ranch Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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