Best Hot Pastrami Dip Recipes

Hot Pastrami Sandwich image

Provided by PalatablePastime

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 7

2 lbs cooked and thinly sliced beef pastrami
4 -8 slices havarti cheese
coarse grind mustard (optional)
dill pickle slices (optional)
thinly sliced onion (optional)
8 -16 slices artisan rye bread or 4 -8 sandwich buns
1 cup beef broth

Steps:

Simmer pastrami in broth until hot.
Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
Add cheese, mustard, pickles, and onions to taste.
Grill sandwich until toasty and crisp if desired.
Serve warm with chips if desired.

French Dip Pastrami Sandwich Recipe image

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 25m

Number Of Ingredients 6

1 lb sliced pastrami beef deli meat
4 hoagie rolls
8 slices provolone cheese or 1 1/2 cups mozzarella cheese (shredded)
1/2 lb about 10-12 mushrooms, thickly sliced
Garlic Salt & Black Pepper (to taste)
1 1/2 cups Beef Broth

Steps:

Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat - this broth is your "au jus" dipping sauce.
Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
Bake at 450 for 4-5 minutes or until cheese melts and meat is hot.
Serve each sandwich with an individual ramekin of AuJus - Dip with every bite.

Pastrami Dip for Sandwiches image

Provided by pink cook

Time 35m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 8

8 ounces low-fat cream cheese
8 ounces light sour cream
1/4 cup green pepper, chopped
1 1/2 tablespoons dried onion, minced
1 1/2 tablespoons garlic salt
1 (10 ounce) package pastrami, shredded
3 tablespoons light butter, melted
1/2 cup pecans, chopped (or walnuts)

Steps:

Beat cream sour cream and cream cheese well.
Blend in green pepper, onion, salt and shredded pastrami.
Melt butter in pie plate. Sautee chopped pecans or walnuts and blend into mixture.
Bake in plate at 350ºF. for 20 minutes and serve on pumpernickel bread slices as warm sandwiches, on baked potatoes, or also cold in a hollowed pumpernickel bread with the cut bread pieces for dipping.

Nutrition Facts : Calories 483.6, Fat 39.2, SaturatedFat 18.6, Cholesterol 122.1, Sodium 935.6, Carbohydrate 9.6, Fiber 1.6, Sugar 1.6, Protein 24.8

Pastrami cream cheese dip image

Provided by bobbie kaplan

Time 10m

Number Of Ingredients 7

1/2 lb deli pastrami (or corned beef)
4-8oz pkg cream cheese, room temperature
6 green onions
2 Tbsp mayonaise
1 Tbsp lemon juice
garlic salt to taste
1 Tbsp horseradish sauce , if desired (or to taste)

Steps:

1. Add onions and pastrami (or beef) to a food processor. Chop,not to small,(or chop by hand.)
2. Stir into cream cheese. Add rest of ingredients,mix til well blended.
3. cover an chill several hours or over night.to blend flavors.
4. Serve with hardy cracker-like wheat thins or triscuits. Cocktail rye works really well with this dip