So, when I got a craving for a pastrami sammich the other day, I made this:
PASTRAMI SANDWICH WITHOUT THE PASTRAMI
- rye bread
- Swiss cheese
- dill pickle slices
- butter or margarine (optional)
Okay, now, I make my own pickles and my own mayonnaise, I use fresh-ground pepper, and I buy middlin' expensive Swiss cheese and deli rye. All that probably goes a long way to making this a good sandwich. A REALLY good sandwich.
BONUS: If you tell somebody you had a sandwich of Swiss cheese, pickles and mayonnaise, they're almost guaranteed to go Ewwww!
Making your own mayonnaise is super easy, if you have access to farm-fresh eggs and a food processor or blender.
- 1 egg
- 1 to 2 TBS lemon juice
- 1/4 or more ground mustard to taste
- 1/4 or more salt to taste
- 1/4 cup salad oil (I use canola oil)
- 3/4 cup salad oil
You can fiddle with the lemon juice amount or substitute vinegar, vary the salad oil flavor, add spices or herbs, but we just like it the way I have it here, with maybe 1 1/2 TBS lemon juice to make it kind of punchy.
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