Pastrami Sandwich with Pickled Red Cabbage, Cheddar, and Kimchi Mayonnaise

Q: How do you store Pastrami Sandwich with Pickled Red Cabbage, Cheddar, and Kimchi Mayonnaise?

You can store the sandwich wrapped in the refrigerator for up to 1 day. For the best flavor and texture, keep the ingredients separate and assemble the sandwich just before serving.

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This is my version of the pastrami sandwich, perhaps the most popular sandwich in New York!
Pastrami is a type of smoked and cured meat, originally from Romania. There, it was usually made from lamb, but nowadays it is mostly prepared with beef. The difference with corned beef? In pastrami, the spices are clearly visible, while corned beef has a smoother appearance.
This sandwich has it all: crunchy, creamy, umami, crispy, and very Instagrammable! The pastrami I use is from Holstein cattle, served cold, lightly marbled with fat, and bursting with flavor.

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Ingredients

What do you need?

Quantity: 2P

For the sandwich:
4 slices of brioche bread
120 g pastrami, sliced thin
2 sweet and sour pickles
2 pickled pearl onions
4 slices of cheddar cheese
1 bag of fries or chips of your choice

For the pickled red cabbage:
¼ small red cabbage, finely chopped
1 red onion, finely chopped
2 tbsp vinegar
1 tsp sugar
1 tsp salt

For the kimchi mustard mayonnaise:
3 tbsp fresh mayonnaise
2 tbsp finely chopped kimchi
1 tsp mustard

For the sandwich:
4 slices of brioche bread
120 g pastrami, sliced thin
2 sweet and sour pickles
2 pickled pearl onions
4 slices of cheddar cheese
1 bag of fries or chips of your choice

For the pickled red cabbage:
¼ small red cabbage, finely chopped
1 red onion, finely chopped
2 tbsp vinegar
1 tsp sugar
1 tsp salt

For the kimchi mustard mayonnaise:
3 tbsp fresh mayonnaise
2 tbsp finely chopped kimchi
1 tsp mustard

Preparation method

How do you make this?

Making pickled red cabbage
Slice the red cabbage and red onion very thinly with a mandoline or sharp knife.
Mix in a bowl with vinegar, sugar, and salt. Let it marinate for at least 15 minutes.
Making kimchi mustard mayonnaise
Mix the mayonnaise with the finely chopped kimchi and mustard.

Toasting brioche
Toast the slices of brioche bread in a pan, toaster, or oven until golden brown and crispy.

Building the sandwich
Spread one side of a slice of brioche bread with the kimchi mayonnaise.
Place a slice of cheddar on top, followed by the pickled red cabbage, pastrami, fries, and a bit more kimchi mayonnaise.
Top with a second slice of brioche bread and press down firmly.

Serving
Cut the sandwich in half and insert a skewer through it.
Finish it off with a pickle and a pearl onion on top of the skewer.

Serve immediately!

Tips

Best taste? Let the pickled red cabbage pull for at least 30 minutes for extra depth.
Extra crunch? Use rib chips or crispy onions as topping.
Meal Prep: Make the red cabbage and mayonnaise in advance, but toast and assemble the sandwich just before eating.