Spicy Pastrami & Curtido Coleslaw Sandwich

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

Cooking Tips:

• Ensure the rub is well blended to avoid clumping.
• Slice pastrami thinly for the best texture.

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Spicy Pastrami & Curtido Coleslaw Sandwich