Pastrami Spent Bread Sandwich
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, fire plate
Ingredients
Ingredients for 4 persons):
• 4 slices of spent grain bread
• 200g pastrami
• 2 fried eggs
• 1 tomato
• 1 cucumber
• 50 g lamb's lettuce
• ½ red onion
• sweet mustard mayonnaise
• Thousand Iceland Dressing
• fresh herbs and cress
for garnishing
For the spent grain bread:
• 150 g spent grain (brewery)
• 150 ml beer
• 100 ml lukewarm water
• 42 g fresh yeast
• 250 g wheat flour type 1050
• 250 g rye flour type 1150
• 1 tsp salt
• ½ tsp sugar
• 1 tsp beech malt
• 1 tsp bread spice (rosemary, thyme, coriander seeds, caraway, fennel)
Additional pastrami recipes from Eddy can be found in FIRE&FOOD 01/2021!
preparation
➊ First bake the bread. To do this, dissolve the yeast in the lukewarm water and knead the remaining ingredients in a food processor. As soon as the yeast has dissolved, add it and let the food processor knead everything for about 15 minutes until you have a homogeneous dough. Then let the dough rise in a warm place for 30 minutes.
➋ Now knead it vigorously on a floured work surface for around 20 minutes using the ball of your hand. Then place it in a round proving basket brushed with cornflour and leave to rise in a warm place for a further 75 minutes. After 60 minutes, preheat the oven to 250 °C (fan oven with bottom heat), including a baking tray and a bowl of water.
➌ When the fermentation time is over, turn the bread out onto baking paper. Score it lengthways and crossways once with a sharp knife and place it in the oven. Bake for 10 minutes at 250 °C, then reduce the temperature to 190 °C and bake for a further 45 minutes. Take the bread out of the oven and leave to cool on a rack.
➍ For the sandwich, cut the ingredients such as cucumber, tomato and onion into thin slices or rings, prepare the fried eggs and toast the slices of bread either with butter in a pan or simply in the toaster. Now layer the sandwich by halving the slices of bread: put sweet mustard mayonnaise, cucumber, tomato and onion on the bottom slice. Then put some pastrami and the next slice of bread on top.
➎ Spread with Thousand Island dressing and top with lamb's lettuce and pastrami, then place the next slice of bread on top. Spread with the sweet mustard mayonnaise and add some lettuce, pastrami, fried egg and onions. Then place the last slice of bread on top, finish with some pastrami and garnish with a few fresh herbs and cress. Push a long wooden skewer through each one to ensure that the whole structure stays in place.
Recipe by Eddy The Butcher
Eddy The Butcher, a native of the Rhineland, is a jack of all trades when it comes to meat and has dedicated his entire life to this topic. As an event griller and brand ambassador, he takes care of the physical well-being of his often prominent guests, and with his premium beef club he is committed to species-appropriate and sustainable animal husbandry. He has also recently been making a name for himself as a video content creator at Grillfürst.
Contact and information at: www.eddys-beef.club
Recipe from FIRE&FOOD issue 01/2021
