Stoneridge Ranch
Shaved Pastrami
14 oz tray pack
Description
Peppery, smoky, and shaved paper-thin the way a good deli counter does it. Our pastrami is cured and slow-smoked low and slow, then sliced thin enough to melt into whatever you’re building — piled high on rye, folded into a skillet, or scattered over a weeknight pizza.
Ingredients
Nutrition
| Serving size | 2 oz |
| Calories | 60 |
| Total fat | 2g |
| Sodium | 480mg |
| Protein | 9g |
Recipes
Pastrami Sandwich · 15 min
- Rye bread
- Swiss cheese
- Coleslaw (or sauerkraut for Reuben-style)
- Dijon mustard (or thousand island for Reuben-style)
- 1 tray Stoneridge Ranch Shaved Pastrami
Toast the bread, spread the mustard, warm the pastrami in a skillet, layer pastrami, cheese, and coleslaw between the bread. Cut and serve.
Pastrami Pizza · 25 min
- 1 tray Stoneridge Ranch Shaved Pastrami
- Thousand island sauce
- Mozzarella
- Diced Swiss
- Optional caramelized onion and garlic
Pre-bake your crust, warm the pastrami, layer sauce, cheese, and pastrami, drizzle more sauce on top, add optional toppings, and bake until bubbly.
Pastrami Tacos · 15 min
- 1 tray Stoneridge Ranch Shaved Pastrami
- Flour or corn tortillas
- Shredded Swiss or mozzarella
- Thousand island sauce
- Optional shredded cabbage and cilantro
Heat the pastrami and tortillas, assemble, top with cheese and cabbage, drizzle with sauce, add hot sauce if you like it spicy.
Pastrami Hash Breakfast · 20 min
- 1 tray Stoneridge Ranch Shaved Pastrami
- 1 bag frozen diced O’Brien potatoes (potato, onion, and peppers)
- Eggs
- Optional shredded cheddar
Heat the pastrami per package instructions, fry or bake the potatoes per bag instructions, mix the pastrami into the potatoes. Fry your eggs separately — over easy is the move for a runny yolk — plate the hash topped with the egg, season to taste.