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Spicy Pastrami & Curtido Coleslaw Sandwich Inspired by St. Patrick’s Day

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nowayjosecuisine564.1913 days ago3 min read

Inspired by St. Patrick’s Day, this recipe transforms traditional flavors into a bold and delicious sandwich with a Mexican twist. Perfect for gatherings or a flavorful lunch, this Spicy Pastrami & Curtido Coleslaw Sandwich will tantalize your taste buds with its rich, smoky, and tangy profile.

Ingredients

🍞 1 loaf of artisan bread
🥩 3lb corned beef
🌶️ 1 tbsp peppercorns
🌿 2 tsp coriander seeds
🌿 2 tsp yellow mustard seeds
🌶️ 10 chiles de arbol
🌶️ 5 guajillo peppers, seedless
🌶️ 1 ancho pepper, seedless
🧅 1 tbsp onion powder
🧄 1 tbsp garlic powder

For the Mayonnaise:
🧄 10 garlic cloves, roasted
🫒 1 cup olive oil
🥚 1 egg
🍋 1 lemon, juiced
🥄 1 tsp Dijon mustard
🧂 1 tsp salt

For the Curtido:
💧 2 cups water
🍶 1 cup white vinegar
🥄 1 tbsp pickling spices
🍬 1 tbsp white sugar
🧂 2 tsp salt
🥬 1 (8oz) bag coleslaw

For the Coleslaw:
🥗 the prepared curtido
🥫 the prepared mayonnaise
🧅 1/4 red onion, thinly sliced
🌿 1/4 cup chopped cilantro

Instructions

1- Prepare the Rub:

Toast all the spices and peppers for the rub in a pan over medium heat until aromatic and slightly smoky. Allow them to cool completely.
Blend the toasted spices and peppers until fine. Be cautious to prevent inhalation of spices.
Combine with onion powder and garlic powder, then set aside.

2- Prepare the Corned Beef:

Rinse the corned beef under cold water and pat dry with paper towels.
Coat the corned beef thoroughly with the spice rub mixture.
Place the seasoned beef in a preheated smoker and smoke for 6 hours at 240°F (115°C).

3- Make the Mayonnaise:

Roast the garlic cloves with a drizzle of olive oil until golden brown, either in an oven or air fryer. Allow them to cool.
In a mixing cup, combine roasted garlic, olive oil, egg, lemon juice, Dijon mustard, and salt.
Blend with an immersion blender until thick and smooth.

4- Prepare the Curtido:

In a pot, combine water, vinegar, pickling spices, salt, and sugar. Bring to a boil.
Pour the hot mixture over the coleslaw in a bowl, ensuring it is fully submerged. Cover and let sit until the coleslaw is wilted.
Strain the curtido and mix it with sliced red onion, chopped cilantro, and the prepared mayonnaise.

5- Assemble the Sandwich:

Slice the smoked pastrami into thin slices.
Warm the artisan bread and slice into thick pieces.
Assemble the sandwich by spreading curtido coleslaw on both slices of bread and layering spicy pastrami in between.

Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 6 sandwiches
Calories: Approximately 600 per sandwich
Proteins: 35g
Fats: 40g
Carbohydrates: 35g
Equipment: Smoker, blender, pot, pan