Pastrami Sandwich Recipe by Jamie Geller from Aish.

Ingredients

Sauce

• 0.25 cup spicy mustard
• 1 tablespoons prepared horseradish
• 1 large dill pickles finely diced

Crispy Onion Rings

• Several cups of extra virgin olive oil (for frying)
• 1 large Spanish onion sliced into rings
• 0.5 12-ounce bottle of dark beer
• 0.25 cup all-purpose flour
• 0.5 cup rice flour divided
• 0.5 teaspoon baking powder
• Pinch of cayenne pepper
• 0.5 teaspoon kosher salt
• 0.25 teaspoon freshly ground black pepper

Contents

• 0.75 pounds pastrami heated
• 4 slices rye bread
• 0.5 cup sauerkraut rinsed and shaken dry
• Crispy onion rings

Directions

1. Combine mustard, horseradish, and dill pickles.
2. Line a baking sheet with paper towels.
3. Fill a bowl with ice water and put another bowl inside (this keeps gluten from forming and keeping the batter light and crispy).
4. In the chilled bowl, whisk beer, flour, ½ cup rice flour, baking powder, cayenne pepper, salt and pepper for the batter. Put the remaining ½ cup rice flour into a separate bowl.
5. Hot the oil in a pan to 360°F. Put the onion rings in rice flour until fully coated and then dip them into the batter. Fry until golden bowl, place on the baking sheet, and sprinkle with salt.
6. Slice 4 pieces of rye bread and spread the horseradish-mustard sauce.
7. Layer with sauerkraut, hot pastrami, and onion rings. Top with another dollop of the horseradish-mustard sauce and the other slice of bread.
8. Enjoy!