Pastrami Sandwich Challah

Yield:
1 large challah

When I was in high school, I had the most wonderful English teacher (that’s you, Mr. Scanlon!) who quoted Emerson, roughly, saying that we all contradict ourselves.

I often feel like I am the epitome of contradiction where eating and cooking is concerned. I strive to keep a mostly vegetarian diet, but sometimes I can’t help it. I relish making something fatty and delicious using red meat. And my Pastrami Sandwich Challah fits this bill precisely.

Pastrami Sandwich ChallahStuffing my challah with meat all began with my famous challah dogs (stay tuned for that recipe!). But recently I had a hankering to stuff my challah with something else. Ground beef? Seemed messy. Chicken? So dry. But then I thought of the North American classic deli roll—a dish I did not grow up with, and which I find both disgusting and delicious. And the idea for this crazy new challah began to take shape.

Pastrami Sandwich ChallahIf you have a local butcher as an option, please please please go get freshly sliced pastrami. Thin is best—a thick-cut pastrami will not result in the same consistency.

Make sure not to spread the Russian dressing on too thick, or you could end up with a leaky challah. I know that sounds delicious, but it might not make for such a pretty-looking challah.

Pastrami Sandwich ChallahLet us know if you try this. I’d love to hear modifications!

Pastrami Sandwich Challah

Posted on January 30, 2014

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