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Hot Pastrami Sandwich Dip

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This dip strains the boundaries of what might or might not be considered a dip. I brought it to a friendsgiving this weekend and it went over pretty well. It was no turducken, but people seemed to like it anyways. I haven't revisited the sandwich-as-dip series in a while, and I thought a hot pastrami dip would be a great way to bring it back. (Soup Mondays will resume next week).


This is an easy one. Chop a couple things and mix them together.



Half sour pickles and it's ready to go.



I baked this right in the plate I served it in, then topped it with some mustard before putting it out.



Rye bread to dip of course.



I even made an amazing omelet with the leftovers this morning.


This one is pretty self explanatory. Mix chopped pastrami, swiss, and pickles in a large bowl. Place in a shallower bowl and bake at around 300 until warmed through. Top with mustard and serve.


1 Comment

I am in love with this dip! Hot pastrami sandwiches are one of my favorite comfort foods. My mom used to make them for us all the time. I still ask her to make them sometimes when I'm home.

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