Pastrami Hot Dogs ~ Kosher All-Beef Jumbo hot dogs steam cooked, tossed in a potato bun loaded with New York Style Pastrami, yellow mustard and a dill pickle.If there was ever a post that was the pinnacle of indulgence, comfort food, and over the top deliciousness, well then friends, this post is it.
Hot dogs are my guilty pleasure. To ease the guilt I do my best to pick the “healthiest” hot dog out there. I use quotes because really, can a hot dog be healthy? But I only buy kosher, all beef dogs, and when I can find them, nitrate free.
Recently I was in Salt Lake City (only 5 trips in the month of May alone, that’s a record) and I popped into my favorite Italian market Caputo’s Market and Deli to satisfy my craving for pastrami. I picked up a pound and headed home. I actually had a specific recipe plan for it, but then I changed my mind when I saw jumbo dogs at my local market.Once I changed my mind from my original idea and went with hot dogs, the rest just happened as easily as could be. I love a good pastrami sandwich with just mustard and a dill pickle, so I knew I’d love this just the same, if not more.
Now you may notice in the recipe that I indicated 3/4 pound, but yet just above wrote that I purchased a full pound. Turns out Elizabeth loves pastrami. She sampled it while we were at Caputo’s and loved it (same cannot be said for the lamb ham we tried). Once I opened the package to make the dogs, she just couldn’t help herself, she took a slice, then another, and another. In all, she ate a quarter pound. Serious, my child ate 1/4 pound of pastrami in a single sitting. Needless to say she wasn’t hungry when it came time to eat these dogs, but that left more for us.
Making these is super quick. The longest part is boiling the water, everything else is done in that time. Heating the pastrami took maybe 2-3 minutes. If the dill pickle spears are really thick, slice them in half. Other wise, the prep is minimal and the pay off is wonderful.
Pastrami Hot Dogs
- 1-8 pack Kosher , all-beef jumbo hot dogs
- 1-8 pack potato hot dog buns
- 3/4 lb New York style pastrami
- Yellow mustard
- 4-8 dill pickle spears
- Water (for boiling)
- 2-3 tbsp hot dog water (optional)
- Bring a large pot of water to a roiling boil.
- Once the water is boiling, add the hot dogs, bring to a boil again, then cover and turn off heat.
- While the hot dogs steam, in a large saute pan, heat the pastrami through 2-3 minutes.
- Open the buns and drizzle some of the hot dog water on the inside of the bun.
- Place a hot dog in the bun.
- Layer 2-5 slices of pastrami on top of the hot dog (amount determined by the cut of the pastrami)
- Drizzle mustard over the top.
- If the dill spears are thick, slice in half.
- Lay a pickle over the top.
- Serve and enjoy.