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Housemade Wagyu Pastrami

Housemade Wagyu Pastrami

Our housemade Wagyu Pastrami is a unique mix of premium local Victorian Wagyu. Smokey and succulent, it's made and smoked in-house for a distinct flavor experience. Enjoy the full-bodied flavor of a classic classic, crafted using our signature technique.

250g - 2 people

Free-range, Wagyu, Victorian Beed

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Perfect for a Ruebin Sandwich

Ingredients:

For the sandwich:

8 slices of rye bread (you can also use marble rye)
1 pound of thinly sliced pastrami
1/2 pound of Swiss cheese, thinly sliced
1 cup sauerkraut, drained
1/4 cup Russian dressing or Thousand Island dressing (store-bought or homemade)
For Russian Dressing (same as previous recipe):

1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (optional)
1/4 teaspoon paprika
Salt and black pepper to taste
Instructions:

Follow the same instructions as the previous recipe, but substitute the corned beef with pastrami. Here's a recap:

Prepare the Russian Dressing: Mix all the dressing ingredients in a bowl and adjust the seasonings to taste.

Assemble the Sandwiches: Lay out 4 slices of rye bread and spread Russian dressing on each of them.

Layer the Ingredients: Add a layer of pastrami, Swiss cheese, and sauerkraut on top of the dressing.

Top with Bread: Place the remaining 4 slices of rye bread on top of the sauerkraut, dressing side down.

Grill the Sandwiches: Preheat a griddle or skillet, butter the outer sides of the sandwiches, and grill them until they're crispy and the cheese has melted.

Serve: Slice the sandwiches diagonally and serve them with your choice of sides.

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