My father-in-law is back home safe and sound and it is time to get back to blogging for me. We had a wonderful time with him and we hated to see him go. We spent time playing cards while he was here and the house was filled with laughter and fun. The house now has a feeling of a little more emptiness and the laughter has quieted, but he will be back in October for our son’s wedding so we are looking forward to that.
Well on with the blogging…. Mike has found himself traveling more for his work of late. When he is on the road he likes to visit restaurants and sandwiches shops that we don’t have in our neck of the woods. The last time he was traveling he stopped at a sandwich shop called Schlotzky’s (don’t you just love that name). He told me of an amazing sandwich he had with pastrami on rye bread.
We decided to recreate it and since it is a chain I looked on line to see if I could find their website, which I did. I found out that they serve their sandwiches with a special sauce, but I was lucky enough to find a copy cat recipe for the sauce. Mike confirmed after eating the sauce that it was like the sauce that he had a Schlotzky’s. I guess the sandwiches at the restaurant are served on huge buns, which I didn’t have time to make, so we use a dark rye bread that we picked up at the store.
The sauce that we made really made the sandwich taste great. I have actually tried it on a sandwich with turkey and it is just amazing. So even if you don’t like pastrami on rye give this sauce a try I think you will find it quite tasty.
Pastrami on Rye (Sandwich recreated after the Windy City Pastrami and Swiss at Schlotzky’s)
Creamy Garlic Dressing (Source: Texas Cookin’ at Home)
Dark rye bread or rolls
Creamy garlic sauce
Place pastrami in skillet and heat until warm. In the meantime spread bread or roll with Dijon mustard and creamy garlic sauce. Once the pastrami is warm place on bread with Swiss cheese and serve.
Creamy garlic sauce:
1 cup of mayonnaise
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon dried parsley or 2 tablespoons minced fresh parsley
1 tablespoon milk
1/2 teaspoon sugar
Directions: Whisk together all ingredients in a medium bowl, makes about a cup. Store in refrigerator.
I’ve been to Schlotzky’s – not bad stuff. And this looks amazing! Pastrami is wonderful, and marries so well with rye and garlic. Terrific sandwich – thanks.