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Working on a roast idea for this article, I wanted something that was easy to prepare, could hang out in the oven all day on a low temperature, and was affordable. Navel pastrami hits all those points! I decided to turn it into a board-style main with assorted salads and toppings so everyone can customize to their liking. Build a sandwich or enjoy slices of deliciously soft pastrami with a side of coleslaw.
navel pastrami
coleslaw
sauerkraut
Russian dressing
sour pickles, sliced
romaine lettuce
tomato, sliced
purple onion, sliced
grainy mustard
mini baguettes, challah, or any sandwich bread
1/4 cup finely chopped dill pickles
1/4 cup Glicks Ketchup
1/2 cup Gefen Mayonnaise
1/2 teaspoon onion powder
few dashes of Glicks Hot Sauce, to taste
1/2 cup Gefen Mayonnaise
2 teaspoons granulated sugar
1 and 1/2 tablespoons Gefen Lemon Juice
1 tablespoon vinegar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
14 ounces coleslaw mix
Preheat oven to 200 degrees Fahrenheit.
Place the pastrami, still in the vacuum-sealed package, into a 9×13-inch baking pan. Add one inch of water to the pan and cover it tightly. Bake for eight to 12 hours.
Remove pastrami bag and discard any juices. Slice and serve warm with assorted accompaniments.
In a bowl, whisk the dressing ingredients together. Store in the refrigerator for up to three months.
In a bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper until smooth and creamy. Add coleslaw mix until well combined. Store in the refrigerator for up to three days.
Photos and Styling by Chay Berger
Set by Chavi Chase @Pret_A_Partee
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