PASTRAMI FRENCH DIP SANDWICH | SAM THE COOKING GUY 4K

we're taking two of the greatest sandwiches known to mankind the classic pastrami sandwich and the french dip and we're throwing them together it's gonna be good i always say that how can you not like a great pastrami sandwich warmed up pastrami coleslaw will put together ourselves melty cheese jewish rye and then you take that you crisp it up like a like a grilled cheese on the flat top you cut it and then you dip that in delicious beefy onion gravy sounds like a winner to me we start by making a little onion gravy thing that'll be tremendous let's go start with a little oil avocado of course follow that up some diced yellow onion we let that start to do its thing a bit we're going to let that soften about three minutes a few now we'll add some garlic like this [Music] give that the requisites uh 45 seconds ish to start smelling really good then in goes a couple tablespoons of vermouth one and two we'll let that do its thing it'll start to reduce and in about three minutes when most of the liquid is gone we follow up with some beef broth and now this is just going to do its thing over the next 20 25 minutes it will reduce the flavors will intensify we won't forget to give it a little salt and pepper and while it does its thing we'll start on our little quick simple slaw look you could buy green and red cabbage and cut it up and add some carrots and whatever else you want to make a slaw but when i'm in a hurry or when i just don't want to or when i just want to make it easy for myself i buy an already bag slaw this one happens to be a broccoli slaw i like it it changes things up a little bit and it adds this extra crunch that is always welcome so here we go in goes a big handful lovely little hit of japanese meow tiny splash of apple cider vinegar and then we season first a little pinch of salt and then the two things that make a perfect slaw for me one is a ton of black pepper and in this case a time means you know a quarter of a teaspoon for this little amount and my other favorite thing celery seed you can hardly see it going in but know that it's there and will do impressive things and now we mix the cellar and the pepper are the standouts you know pastrami's a pretty big flavor you want to you want to go toe to toe with it no shrinking violet slaw for this sandwich all right the oh joo part of a french dip is typically a pretty liquidy beef broth ish thing which is fine i prefer a slightly thicker version for dipping into and we're going to fix that with cornstarch and a little bit of water it's very simple using the dirty measuring cup my beef broth was in i'll drop in about a tablespoon of cornstarch follow it up by a couple tablespoons of cold water then i'll mix and by the way when using cornstarch to thicken a uh a broth for example we always add water to the cornstarch mix that and then add it to the broth you would never just sprinkle cornstarch on top of the broth and try and mix it in because it'll clump nobody likes a clump nobody likes the clump okay let's add this to our beautifully bubbling oniony broth we'll pour in maybe half of the cornstarch slurry and leave it for a bit to see how thick it gets i don't want it like thick gravy but i do want it to have a little consistency now onto the sandwich before i start with the pastrami a few days ago i was wondering aloud why the hell lemons had seeds but limes did not well dean uribe writes sam limes that don't have seeds are simply because they do not need to be pollinated they're considered partheno carpet fruit that doesn't need to be pollinated so therefore no seeds well thank you dean and i still think they could figure out how to make lemons without seeds they made a watermelon without seeds how about turning that technology to the lemon that's what i say now i say let's cut up some pastrami so little piece of pastrami right here just some nice pieces we'll slice because we want this to be a classic pastrami sandwich and that means a bunch of pastrami inside so we'll cut till we think we have enough let's see how that looks that looks pretty good how's that look boys good good pretty good okay all right here's what we're gonna do let's get our sandwich ready let's get our bread ready so move this wipe this down you see that i don't know if you could roll that back a bit but i just cut myself the knife was here and i went like that right in the corner wipe this down by the way my knives are sharp folks so be very careful how and where you touch them that's a huge bummer man and here we go so i've got my favorite for this jewish rye and not because i'm jewish but because i think it's what makes the best pastrami sandwich so we're gonna go like this we'll start with some grainy mustard on one side let me spread we're going to put coleslaw on this side nice and now the pastrami that's right here we want to warm this up first i want to warm it up first so we'll take some of these slices we'll throw them right on the flat top so here we go just throw these guys on oops don't race too fast i'll get them all a little bit of individual heat and then we'll stack up and add some cheese look this is not a necessary step if you want a basic pastrami sandwich but if you want a killer one this is advised don't forget it's coming back [Music] on for the bread to get all crispy and everything but for now we want to do this to it [Music] now we'll throw a couple pieces of cheese on i'm using swiss a splash of water to help it melt and it's there we'll pick it up we'll put it on our sandwich here we go oh nice now the flip there we go now a little butter goes on here and this whole kid goes back on to the flat top to get crispy golden and beautiful and we're down we'll let that get a little color before we add butter to the top and then flip in the meantime let's get some of our dipping gravy in this little guy oh my god the smell is coming out as i pour it it's going to be amazing let's check our sandwich let's put some butter on top and then we can flip and a flip looks like this that's gonna be good really good and here we go hello my friend let's go and there we are hello gorgeous and a cut oh hey fellas what's going on here gorgeous and we're ready to enjoy what might be one of the greatest pastrami sandwiches ever first a regular bite i was gonna go to the corner but i can't because i have to dip the corner so i'll go right in the middle it looks like a cartoon picture when a little kid takes a bite out of a sandwich preheating the pastrami was a wonderful move and now turn it around let's get some of the gravy in on this this is the money shot and the money bite here we go nice big dunk drop drip drip oh hello all right that's the move he said with his baby finger elegantly raised not because he's a gentleman because he cut the out of himself oh my god all right make it i always say that subscribe it's a channel thank you for watching tell your friends hit the notification bell so you don't have 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Channel: SAM THE COOKING GUY

Views: 411,666

Keywords: sam the cooking guy, cooking, sam cooking, pastrami, pastrami french dip, french dip, cooking french dip, cooking pastrami, sam the cooking guy french dip, sam the cooking guy pastrami, pastrami sandwich, french dip sandwich, cooking sandwich, french sandwich, sandwich, sam the cooking guy sandwich

Id: R5MDtcS1VAU

Length: 11min 23sec (683 seconds)

Published: Wed Jul 15 2020