Dry Aged Hiramasa with Umeboshi Vinaigrette- Chef Recipe by Chef Bing Liu
An elegant dish that showcases the versatility of a pristine South Australian ingredient.
90 g unsalted butter
20 Cape Grim brisket pastrami slices
8 slices Emmental cheese
8 dill pickles
6 heaped Tbs sauerkraut, drained
4 heaped Tbs thousand island dressing (recipe in book)
Potato chips, to serve
Toasting method: toasted sandwich press
Bread: 8 slices light or dark rye sourdough loaf
Pro tips: if you take the time to make as many of these sandwich fillings as you can, then you will be rewarded. The thousand island dressing is a fantastic addition and worth spending the time on as it's miles better than anything you can buy in a store.
Build the sandwiches, butter side down, on four squares of baking paper for ease of movement. Butter four slices of rye bread and turn them over.
Liberally spread butter on the inside of the rye slices then place the pastrami on top. Add the slices of cheese and a few dill pickles before adding a heaped tablespoon of drained sauerkraut to each slice. Finish with a large tablespoon of thousand island dressing on each slice. Butter both sides of the remaining rye slices and top the sandwiches off. Gently press down.
Heat a toasted sandwich press and cook the sandwiches until the cheese is just starting to melt. Cut the sandwiches in half and serve with potato chips.
Credits: This is an edited extract from Chefs Eat Toasties Too by Darren Purchese published by Hardie Grant Books RRP $29.99 and is available in stores nationally.
Photo Credits: Photographer: ©Brendan Homan.