Pastrami is the staple of Jewish deli food: unctuous and fatty, thinly sliced and layered over a good seedy rye with just a dab of spicy mustard and, it makes one of the more perfect, simple sandwiches. But now the workhouse of the delicatessen is migrating into unusual territory. Chefs around the country have begun to experiment with pastrami in a variety of dishes. From crunchy and chewy pastrami nachos to frothy pastrami ramen, the humble sandwich filler has gotten a whole new culinary reputation as a versatile protein and a clever bacon replacement, too. Below, we present some of our favorite pastrami innovations.
Would you try these pastrami concoctions? Let us know in the comments.
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