Pastrami Toasts With Tangy Toppings Recipe

Name: Pastrami Toasts With Tangy Toppings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 cups (12 ounces) finely shredded red cabbage; 1/4 cup white wine vinegar; 1 tablespoon sugar; Salt; Freshly ground pepper; 1/2 cup yellow split lentils; 2 cloves garlic, smashed; Salt; 2 tablespoons unsalted butter; 3 scallions, white and tender green parts only, minced; 1 tablespoon white wine vinegar; 1/4 cup extra-virgin olive oil; Freshly ground pepper; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 teaspoon white wine vinegar; 1 1/4 cups (4 ounces) finely shredded green cabbage; Salt; Freshly ground pepper; 8 slices (1/2-inch-thick) rye bread, lightly toasted; Whole-grain mustard, for spreading; 3/4 pound sliced pastrami, warmed

Servings: persons

2 tablespoons unsalted butter
4 cups (12 ounces) finely shredded red cabbage
1/4 cup white wine vinegar
1 tablespoon sugar
Salt
Freshly ground pepper
1/2 cup yellow split lentils
2 cloves garlic, smashed
Salt
2 tablespoons unsalted butter
3 scallions, white and tender green parts only, minced
1 tablespoon white wine vinegar
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon white wine vinegar
1 1/4 cups (4 ounces) finely shredded green cabbage
Salt
Freshly ground pepper
8 slices (1/2-inch-thick) rye bread, lightly toasted
Whole-grain mustard, for spreading
3/4 pound sliced pastrami, warmed

1
In a large skillet, melt the butter. Add the red cabbage and cook over moderately high heat, tossing, until slightly wilted, 5 minutes. Add the vinegar and sugar. Season with salt and pepper. Add 1 cup of water, cover and cook over moderately low heat, stirring, until tender, 20 minutes. Uncover and cook until the liquid has evaporated, 5 minutes.
2
In a medium saucepan, combine the lentils and garlic with 3 cups of water and season with salt. Simmer over moderately low heat until the lentils are just tender, about 15 minutes. Drain, reserving 1/4 cup of the cooking liquid; discard the garlic. Wipe out the saucepan.
3
Melt the butter in the saucepan. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the lentils, vinegar and the reserved 1/4 cup of cooking liquid and cook until thickened slightly, about 1 minute longer. Stir in the olive oil and season with salt and pepper.
4
In a bowl, whisk the mayonnaise with the sour cream and vinegar. Stir in the green cabbage and season with salt and pepper.
5
Arrange the rye on a work surface and cut each slice into thirds. Spread with mustard and top with the pastrami. Spoon each topping onto 8 pastrami toasts and serve.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 cups (12 ounces) finely shredded red cabbage, 1/4 cup white wine vinegar, 1 tablespoon sugar, and more.

Yes, Pastrami Toasts With Tangy Toppings falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pastrami Toasts With Tangy Toppings

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