The Katz pastrami sandwich is a culinary icon that has been delighting palates for over a century. This mouthwatering masterpiece, born in the heart of New York City’s Lower East Side, has become a staple of Jewish deli cuisine. In this article, we’ll take you on a journey to recreate the magic of Katz’s Delicatessen in the comfort of your own kitchen. So, let’s dive in and explore the art of crafting the perfect Katz pastrami sandwich.
A Brief History of Katz’s Delicatessen
Before we begin, it’s essential to understand the rich history behind this beloved institution. Katz’s Delicatessen was founded in 1888 by the Iceland brothers, who immigrated to the United States from Iceland. The deli quickly gained popularity among the local Jewish community, serving traditional dishes like pastrami sandwiches, knishes, and matzo ball soup. Over the years, Katz’s has become a cultural phenomenon, attracting visitors from all over the world, including famous celebrities like Harry Houdini, Al Capone, and Meg Ryan.
The Anatomy of a Katz Pastrami Sandwich
So, what makes a Katz pastrami sandwich so special? The answer lies in the harmonious balance of flavors, textures, and presentation. Here’s a breakdown of the essential components:
The Bread
The foundation of a great pastrami sandwich is the bread. Katz’s uses a classic rye bread, which provides a subtle sweetness and a satisfying crunch. To replicate this, you’ll need to find a high-quality rye bread with a dense texture and a slightly sweet flavor. You can either bake your own rye bread or purchase it from a local bakery.
The Pastrami
The star of the show is, of course, the pastrami. Katz’s uses a thick-cut, hand-carved pastrami that’s been cured in a secret blend of spices and herbs. To achieve this, you’ll need to cure your own pastrami or purchase a high-quality, pre-cured pastrami from a reputable butcher.
The Mustard
A tangy, spicy mustard is the perfect complement to the rich, savory pastrami. Katz’s uses a classic deli-style mustard, which adds a pungent kick to the sandwich. You can either make your own mustard or use a store-bought variety.
The Pickles
Thinly sliced dill pickles add a refreshing crunch and a touch of acidity to the sandwich. Katz’s uses a classic dill pickle recipe, which involves soaking thinly sliced cucumbers in a brine made with vinegar, salt, and spices.
Step-by-Step Guide to Making a Katz Pastrami Sandwich
Now that we’ve covered the essential components, it’s time to assemble the sandwich. Here’s a step-by-step guide to making a delicious Katz pastrami sandwich:
Step 1: Cure the Pastrami (Optional)
If you’re feeling adventurous, you can cure your own pastrami using a combination of salt, sugar, and spices. Here’s a basic recipe to get you started:
| Ingredient | Quantity |
|---|---|
| Salt | 1 cup |
| Sugar | 1/2 cup |
| Black pepper | 2 tablespoons |
| Coriander seeds | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Pink curing salt (optional) | 1 tablespoon |
Mix the ingredients together and rub them all over a 5-pound beef navel cut. Let it cure in the refrigerator for at least 5 days, or until it reaches an internal temperature of 160°F.
Step 2: Slice the Pastrami
Once the pastrami is cured, it’s time to slice it thinly against the grain. You can use a meat slicer or a sharp knife to achieve thin, even slices.
Step 3: Toast the Bread
Slice the rye bread into 1-inch thick slices and toast it until it’s lightly browned and crispy.
Step 4: Assemble the Sandwich
Spread a layer of mustard on each slice of bread, followed by a generous helping of sliced pastrami. Top with thinly sliced dill pickles and a sprinkle of salt.
Step 5: Serve and Enjoy
Slice the sandwich in half and serve immediately. You can also add some classic deli sides, such as coleslaw or potato salad, to complete the meal.
Tips and Variations
While the classic Katz pastrami sandwich is a masterpiece, there’s always room for innovation and experimentation. Here are some tips and variations to take your pastrami sandwich to the next level:
Use a Pastrami Press
A pastrami press is a specialized tool that helps to compress the pastrami and extract excess fat. This results in a leaner, more tender pastrami that’s perfect for sandwiches.
Add Some Cheese
A slice of melted Swiss or cheddar cheese can add a rich, creamy element to the sandwich. Simply place the cheese on top of the pastrami and grill the sandwich until it’s melted and bubbly.
Try a Different Type of Bread
While rye bread is the classic choice, you can also experiment with other types of bread, such as pumpernickel or sourdough. Each bread will add a unique flavor and texture to the sandwich.
Conclusion
The Katz pastrami sandwich is a culinary icon that’s steeped in history and tradition. By following these simple steps and using high-quality ingredients, you can recreate the magic of Katz’s Delicatessen in the comfort of your own kitchen. Whether you’re a pastrami aficionado or just a foodie looking for a new adventure, this sandwich is sure to delight your taste buds and leave you wanting more. So go ahead, take a bite, and experience the ultimate pastrami sandwich.
What is a Katz Pastrami Sandwich?
A Katz Pastrami Sandwich is a classic New York-style deli sandwich made with thick-cut pastrami, mustard, and pickles on rye bread. It originated from Katz’s Delicatessen, a famous Jewish deli in Manhattan’s Lower East Side. The sandwich has become a staple of New York City cuisine and is often considered one of the best sandwiches in the world.
The key to a great Katz Pastrami Sandwich is the quality of the pastrami. It should be thick-cut, tender, and full of flavor. The pastrami is typically hand-carved and piled high on the bread, which is usually a dense and chewy rye. The mustard adds a tangy and slightly spicy kick, while the pickles provide a nice crunch and a touch of sweetness.
What type of pastrami should I use for a Katz Pastrami Sandwich?
For a traditional Katz Pastrami Sandwich, you should use a high-quality, thick-cut pastrami that is made from the navel cut of the cow. This type of pastrami is typically cured in a mixture of salt, sugar, and spices, and then smoked to give it a rich and savory flavor. You can find this type of pastrami at most Jewish delis or specialty butcher shops.
If you can’t find a traditional navel-cut pastrami, you can also use a pastrami that is made from the round or brisket cut. These types of pastrami are often leaner and less expensive than navel-cut pastrami, but they still have a rich and flavorful taste. Just be sure to slice the pastrami thinly and against the grain to ensure that it is tender and easy to chew.
What type of mustard should I use for a Katz Pastrami Sandwich?
For a traditional Katz Pastrami Sandwich, you should use a spicy brown mustard, such as Deli-Style Mustard or Dijon Mustard. This type of mustard has a tangy and slightly spicy flavor that complements the rich and savory flavor of the pastrami. You can also use a whole-grain mustard or a spicy mustard, such as Chinese Hot Mustard, if you prefer a stronger flavor.
When applying the mustard to the sandwich, be sure to spread it evenly and thinly on the bread. You don’t want the mustard to overpower the flavor of the pastrami, so use it sparingly. You can also add a little bit of mustard to the pastrami itself, if you prefer a stronger mustard flavor.
What type of pickles should I use for a Katz Pastrami Sandwich?
For a traditional Katz Pastrami Sandwich, you should use a type of pickle that is known as a “half-sour” pickle. These pickles are made from thinly sliced cucumbers that are pickled in a mixture of salt, water, and spices. They have a tangy and slightly sour flavor that complements the rich and savory flavor of the pastrami.
You can find half-sour pickles at most Jewish delis or specialty food stores. If you can’t find half-sour pickles, you can also use a type of pickle that is known as a “full-sour” pickle. These pickles are made from thicker slices of cucumber and have a stronger, more sour flavor than half-sour pickles.
What type of bread should I use for a Katz Pastrami Sandwich?
For a traditional Katz Pastrami Sandwich, you should use a type of bread that is known as “rye bread.” This type of bread is made from a mixture of rye flour, caraway seeds, and sometimes coriander seeds. It has a dense and chewy texture and a slightly sweet flavor that complements the rich and savory flavor of the pastrami.
When choosing a rye bread, be sure to select a bread that is dense and chewy, rather than light and fluffy. You want the bread to be able to hold up to the thick slices of pastrami and the tangy mustard and pickles. You can also toast the bread lightly to give it a crispy texture and a slightly caramelized flavor.
How do I assemble a Katz Pastrami Sandwich?
To assemble a Katz Pastrami Sandwich, start by slicing the pastrami thinly against the grain. You want the pastrami to be tender and easy to chew, so be sure to slice it carefully. Next, spread a thin layer of mustard on the bread, making sure to cover the entire surface. Then, add a few slices of pastrami on top of the mustard, followed by a few slices of pickle.
Finally, top the sandwich with the other slice of bread and press down gently. You want the sandwich to be compact and easy to eat, so be sure to press down firmly. You can also add a few slices of cheese, such as Swiss or cheddar, if you prefer a cheesier sandwich.
Can I make a Katz Pastrami Sandwich at home?
Yes, you can make a Katz Pastrami Sandwich at home, even if you don’t have access to a Jewish deli or specialty butcher shop. To make a Katz Pastrami Sandwich at home, start by purchasing a high-quality pastrami from a local butcher shop or specialty food store. You can also use a pre-cooked pastrami or a pastrami that is made from a different type of meat, such as turkey or chicken.
To assemble the sandwich, follow the same steps as above, using a dense and chewy rye bread, a spicy brown mustard, and a type of pickle that is known as a “half-sour” pickle. You can also add a few slices of cheese, such as Swiss or cheddar, if you prefer a cheesier sandwich. Just be sure to use high-quality ingredients and to assemble the sandwich carefully, so that it is compact and easy to eat.