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I like to toast up some sourdough bread, then lay the toast on a broiler pan and then pile on the 'strami on both pieces of toast and put it under the broiler; when the meat begins to crisp up around the edges, lay on a slice of provolone cheese on one side and sauerkraut on the other and place back under the broiler. When the cheese begins to melt pull the pan from the broiler and put the two together and enjoy with your favorite cold adult beverage.
I heat up some of Johnnie's Au Jus made with smoked beef stock. I steam the pastrami and toast the bun. I add the cheese (not a kraut fan) and some grilled, caramelized onion and pile the meat high on the bun. I love dipping the sandwich in the smokey au jus.
Alright thanks for all the suggestions. I'm not a big fan of sourdough or rye bread, and the kraut. I usually just eat my strami warmed in the au jus with mustard. First time trying to make my own though... can't wait for tomorrow to roll around. Got a 7 lb brisket to through in and also going to try my first hand at some ABT's.
One of my favorites is a toasted bun with a couple inches of warm thin sliced beef topped off with a couple inches of warm pastrami, shredded lettuce tomato and horseradish.