Burmese-inspired Pastrami on Rye

Ingredients

In this Burmese-inspired version, the pastrami is marinated in a blend of Burmese spices, giving it a distinct flavor profile. The traditional rye bread is replaced with Mohinga bread, a Burmese rice flour bread that adds a touch of sweetness. The sandwich is also topped with pickled vegetables and a tangy Burmese sauce, adding a refreshing and zesty element to the dish. We alse have the original recipe for Pastrami on Rye, so you can check it out.

• 500g (1.1 lb) pastrami 500g (1.1 lb) pastrami
• 1 tablespoon Burmese spice blend (made with turmeric, cumin, coriander, and chili powder) 1 tablespoon Burmese spice blend (made with turmeric, cumin, coriander, and chili powder)
• 4 slices of Mohinga bread 4 slices of Mohinga bread
• Pickled vegetables (carrots, daikon radish, and cucumber) Pickled vegetables (carrots, daikon radish, and cucumber)
• Burmese sauce (made with tamarind, fish sauce, lime juice, and chili) Burmese sauce (made with tamarind, fish sauce, lime juice, and chili)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 25g (Sugars: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rub the pastrami with the Burmese spice blend, ensuring it is evenly coated.
3. 3.
   Place the pastrami on a baking sheet and roast in the oven for 20 minutes, or until heated through.
4. 4.
   While the pastrami is roasting, prepare the pickled vegetables by slicing them into thin strips and placing them in a bowl. Add a splash of rice vinegar and a pinch of salt, then toss to combine. Let them marinate for at least 10 minutes.
5. 5.
   Toast the Mohinga bread slices until golden brown.
6. 6.
   Remove the pastrami from the oven and let it rest for a few minutes before slicing it thinly.
7. 7.
   Assemble the sandwiches by placing a generous amount of sliced pastrami on each slice of toasted Mohinga bread.
8. 8.
   Top with pickled vegetables and drizzle with Burmese sauce.
9. 9.
   Garnish with fresh cilantro.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Mohinga bread — If you can't find Mohinga bread, you can substitute it with any soft, slightly sweet bread like brioche or challah.
• Burmese spice blend — You can make your own Burmese spice blend by combining 1 teaspoon each of ground turmeric, cumin, coriander, and chili powder.

Tips & Tricks

• For an extra kick of heat, add sliced fresh chili peppers to the sandwich.
• If you prefer a milder flavor, reduce the amount of Burmese spice blend used.
• Experiment with different pickled vegetables like pickled green papaya or pickled mustard greens for added variety.
• Serve the sandwich with a side of Burmese tea leaf salad for a complete Burmese culinary experience.
• If you're short on time, you can use store-bought pastrami instead of making it from scratch.

Serving advice

Serve the Burmese-inspired pastrami on rye sandwiches warm, accompanied by a side of pickled vegetables and a refreshing Burmese tea.

Presentation advice

To enhance the presentation, cut the sandwiches diagonally and arrange them on a platter. Garnish with fresh cilantro leaves for a pop of color.