Chicken pastrami

Chicken fillet in a spiced brine, coated in pepper, coriander and paprika and baked, light pink, with a spiced crust, sliced thin for open sandwiches and into sandwiches.

Chicken pastrami is chicken fillet held in a brine or dry cure with spices, coated in a mix of ground black pepper, coriander, garlic and paprika and baked (sometimes with light smoking) to a juicy doneness, light pink in cross-section, firm, aromatic, with a spiced crust. It is sliced thin for open sandwiches, into sandwiches, onto meat boards and into salads, served cold.

Recipes with this ingredient

Caesar PaniniAmerican cuisine | Sandwiches

How to turn a salad into a sandwich? It's very simple. Arrange all the Caesar ingredients in layers and sandwich them between the halves of the ciabatta. This snack will replace a full meal.

Club SandwichAmerican cuisine | Sandwiches

The sandwich owes its name to its origin: it (or something similar) was first prepared in one of New York's private clubs at the end of the 19th century. The second version is not far from the first: turkey and lettuce were invented to be placed between toasted slices of bread at the same time and in the same city, but in another club - for gamblers. However, it does not matter to whom this sandwich was first served - a New York magnate or a relative squandering his fortune at the card tabl