My first attempt at home curing was with Monty’s Beef Company Brisket. Cured for 7 days then slow cooked in the oven, this pastrami sandwich could challenge some of Michigan’s finest deli sandwiches.
Thinly sliced and slightly warmed pastrami was placed on Russo Bakery marble rye and topped with McClure’s Sweet and Spicy Pickles and Backwoods Mustard—all Michigan products for the perfect local sandwich. Delicious and worth the wait!
2 thoughts on “The Local Sandwich”
This looks amazing!
Great post! Any chance you could share the recipe? Thanks.