Warm Sandwich with Turkey Pastrami, Red Cabbage Jam, and Pickled Cucumber - photo 1
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Warm Sandwich with Turkey Pastrami, Red Cabbage Jam, and Pickled Cucumber

Breakfasts Snacks Takeaway Dishes 35 min Medium 14 wyświetleń ~6.57 PLN * - (0)
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Description

A warming winter sandwich in the style of Polish street food: thinly sliced turkey pastrami with crispy edges, sweet and sour red cabbage jam, and tangy, juicy pickled cucumber all nestled in a warm, lightly toasted bun. The combination of the sweetness of the cabbage, smoky meat, and fresh acidity of the cucumber creates a contrasting, hearty breakfast or takeout snack. This sandwich is perfect for winter weather and can be served with hot tea or cream soup, and the ingredients are easy to modify (more cheese, spicier mustard).

Ingredients Used

Ingredients (10)

Servings:
2
  • Wheat roll 180 g
  • Turkey pastrami 200 g
  • Butter 30 g
  • Mustard 20 g
  • Red cabbage 140 g
  • Pickled cucumber 1.5 szt. (~150 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Onion 1 szt. (~150 g)
  • Cheese 60 g
💰 Szacowany koszt dania: ~6.57 PLN (3.29 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take out all the ingredients and tools: frying pan (diameter 24-26 cm), small frying pan or saucepan, cutting board, sharp knife, spoon, spatula, bowl. Cut the rolls in half horizontally so that each half is equal. Slice the pickled cucumber into thin slices (about 3-4 mm thick). If you are using cheese, prepare slices that fit the roll. Open the jar of jam and weigh out 140 g (use a spoon and a bowl).

Ingredients: wheat roll, Pickled cucumber, Red cabbage, Cheese
Use a cutting board and a sharp knife to slice the cucumbers – thin slices contrast better with the meat. A 24-26 cm non-stick pan is perfect for sautéing pastrami.

Onion (optional)

2

If you want to add onion: peel one medium onion and slice it into thin feathers. Heat a small pan over medium heat, add 10 g of butter. Add the onion and sauté for 6-8 minutes, stirring every 30 seconds, until it becomes soft and slightly golden. Finally, season with a pinch of salt and a little pepper. It should be sweetly caramelized, not burnt.

Ingredients: Onion, Butter, Salt, Black pepper
Use a wooden spoon to stir. If the onion starts to brown too much, reduce the heat - the goal is golden, soft onion, not burnt.

Sautéing pastrami

3

Heat a large skillet over medium-high heat (about 6/9). Add 10 g of butter and let it melt – it will foam slightly. Arrange the turkey pastrami slices evenly in the skillet (do not overlap). Fry for 1.5-2 minutes on one side until the edges become slightly crispy and darker spots appear. Flip the slices and fry for another 1-2 minutes. If the pastrami is very thin, reduce the time to 1 minute per side. Once cooked, remove the meat to a plate and cover with aluminum foil to keep warm.

Ingredients: turkey pastrami, Butter, Black pepper
Use a spatula to flip the delicate slices. The pan must be well heated – if water turns to steam immediately and sizzles, the temperature is right. Do not overcook the meat; it should remain juicy with slightly crispy edges.

Preparing the rolls

4

Heat a clean skillet over medium heat. Spread 15 g of butter on the inside of each bun (a total of 30 g used in the recipe). Place the buns butter-side down on the heated skillet and fry for 1-2 minutes until the inside is lightly browned and crispy. Be careful not to let the butter darken – too high a temperature will burn it.

Ingredients: wheat roll, Butter
The best pan is 24-26 cm in diameter. If you don't have butter, you can use a tablespoon of rapeseed oil (15 g = 1 tablespoon).

Sandwich assembly

5

On the bottom half of the bun, spread 10 g of mustard evenly (half of the prepared amount). On the mustard, layer 70 g of red cabbage jam (half of the prepared amount). On top, place the sautéed slices of pastrami (about 100 g per sandwich). Arrange thin slices of pickled cucumber on top (about 75 g per sandwich). If you are using cheese, place 30 g of cheese on each stack and cover with the top half of the bun. If you used onion, add it now between the pastrami and the cabbage.

Ingredients: Mustard, Red cabbage, turkey pastrami, Pickled cucumber, Cheese, Onion
Arrange the ingredients so that the heavier ones (pastrami) are at the bottom and the moist ones (jam) do not soak the bun directly – mustard acts as a barrier. Additionally, you can add cheese for creaminess.

Baking and serving

6

Place the assembled sandwich back on the skillet over medium heat. Gently press down with a spatula and heat for 1-2 minutes, until the cheese is slightly melted and the sandwich is warm in the middle. If you want a stronger melding of flavors, cover the skillet with a lid for 1 minute – the steam will help melt the cheese. Remove the sandwich, cut it diagonally, and serve immediately.

Ingredients: Cheese, wheat roll, turkey pastrami
Use a lid to melt the cheese faster. Don't keep the sandwich on the heat for too long, as the bread may burn – 1-2 minutes is enough.

Finishing and Suggestions

7

Serve the sandwich immediately, optionally with an extra portion of red cabbage jam on the side or with a pickled cucumber. You can serve it with hot tea with lemon or a small portion of cream soup. Store leftovers in the refrigerator (see storage tips).

Ingredients: Red cabbage, Pickled cucumber
If you are preparing sandwiches to go, wrap them in parchment paper and keep them horizontal to avoid leaks. Additionally, you can add a chili pepper for heat.

Fun Fact

💡

Pastrami comes from Jewish cuisine (with Romanian-American origins) and is traditionally made from beef; the turkey version is a lighter, popular alternative in Poland, perfect for winter snacks with cabbage.

Best for

zimowe śniadanie street food na jarmarku przekąska na wynos

Tips

🍽️ Serving

Serve the sandwich warm, cut diagonally. For a contrast in textures, add some fresh seasonal vegetables (e.g., slices of raw carrot) or a small jar of extra jam on the side. If serving for more people, prepare the ingredients at a assembly station.

🥡 Storage

Store pastrami and the jam separately in the fridge for up to 24 hours. It's best to eat the assembled sandwich right away; after cooling, it can be reheated in the oven at 180°C for 5-7 minutes or in a covered skillet for 2-3 minutes. Freezing the finished sandwich is not recommended (the cabbage and cucumber will change texture).

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