Creating a delectable and delightful deli beef on pumpernickel bread sandwich requires careful selection of ingredients and a keen eye for detail. From choosing the right cut of deli beef to picking the perfect pumpernickel bread, every element plays a vital role in achieving the perfect balance of flavors and textures. Whether you prefer thinly sliced, tender roast beef or savory pastrami, the type of deli beef can greatly influence the overall taste of your sandwich. The choice of pumpernickel bread is equally important, as its dense, slightly sweet, and nutty flavor can complement the richness of the deli beef.
Here are our top 8 tried and tested recipes!
BREAD MACHINE PUMPERNICKEL BREAD
"Did this bread come from the bakery?" No, but just like the baker does, we've captured the same unusual spices for great bread color and flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 300 mg
PUMPERNICKEL BREAD II
This may not be New York Pumpernickel, but it is the one we use at home.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 15
Number Of Ingredients 10
Steps:
- Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
- Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g
DELI BEEF ON PUMPERNICKEL BREAD
Enjoy the great taste of Deli Beef on Pumpernickel Bread recipe. The pumpernickel bread adds texture to the satisfying cucumber and coleslaw crunch.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Mix coleslaw and mustard; spread onto 1 of the toast slices.
- Top with meat, cucumbers and remaining toast slice.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
BITTERSWEET PUMPERNICKEL BREAD
This is my own version of brown bread, and it is very wholesome. Its deep brown color is attributed to the molasses, cocoa powder, and wheat germ in it. Enjoy with lots of apple butter or cream cheese if desired.
Provided by Sweettoothgirl
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h25m
Yield 12
Number Of Ingredients 16
Steps:
- Combine water, vinegar, apple butter, molasses, brown sugar, cocoa powder, coffee, salt, butter, wheat germ, fennel seed, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Add whole wheat flour; mix to combine. Add all-purpose flour, 1 cup at time, mixing on medium-high speed after each addition. Knead until fully incorporated and the dough forms a ball, about 4 minutes.
- Grease a large bowl with cooking spray. Place the dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
- Sprinkle 1 tablespoon cornmeal onto a large baking sheet. Divide the dough into 2 portions. Tuck the edges underneath each dough ball to form tight loaves. Place loaves on the baking sheet; let rise until doubled in volume, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Place a large pizza stone in the oven.
- Sprinkle 2 tablespoons cornmeal onto a bread paddle. Transfer 1 loaf carefully onto the bread paddle. Gently jiggle the loaf while sliding it onto 1 side of the hot pizza stone. Dust the bread paddle with the remaining cornmeal and repeat to transfer the second loaf.
- Bake in the preheated oven for 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C). Continue baking until top is golden brown, about 30 minutes more. Slide the bread paddle underneath each loaf, 1 at a time. Transfer to a cutting board and gently tap the bottom; if it sounds hollow, the bread is done. Set loaves on their sides; let cool for at least 20 minutes.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 52.3 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 310 mg, Sugar 5.7 g
PUMPERNICKEL DILL DIP
Make and share this Pumpernickel Dill Dip recipe from Food.com.
Provided by drbjunior
Categories < 15 Mins
Time 15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cut the Beef into 1/2 inch squares.
- Mix the Sour Cream, Mayo, Dill, Onion and Beef together in a bowl, best if done a day ahead of time to let the flavors blend.
- Take one of the Pumpernickel Loafs and cut the top off, like you would if you were carving a pumpkin, and dig the inside of the bread loaf out to create a bowl that the dip will be placed into.
- Cut the bread you dug out along with the second loaf into 1 inch x 1 inch cubes, to use for dipping.
- Serve the bread bowl with the cut up bread squares around the loaf bowl.
- Enjoy!
Nutrition Facts : Calories 237.4, Fat 14.2, SaturatedFat 6.3, Cholesterol 23.7, Sodium 327.1, Carbohydrate 22.6, Fiber 3, Sugar 1.2, Protein 5.4
DELI BEEF 'N CHEDDAR
Flavorful pumpernickel and creamy mayo make a great team. But then we added fresh basil to this roast beef sandwich to give it deli-style flair.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread bread slices with mayo; fill with remaining ingredients.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
PUMPERNICKEL BREAD
Number Of Ingredients 11
Steps:
- Make 1 ½-Pound Recipe with bread machines that use at least 3 cups flour, or make 2-Pound Recipe with bread machines that use at least 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 170 calories (25 calories from fat) 3g fat (1g saturated) 0mg cholesterol 270mg sodium 35 carbohydrate (3g dietary fiber) 4g proteinDID YOU KNOW?Pumpernickel bread is heavier dark bread. Our recipe uses both rye and whole wheat flours. The molasses, cocoa and coffee not only add flavor, but they increase the deep brown color of this bread.SANDWICH BOARDHere's your chance to make a great Deli Corned Beef Sandwich. Spread slices of pumpernickel bread with spicy mustard. Pile high with slices of corned beef, drained canned sauerkraut and Swiss cheese, and tip with another slice of bread. Serve with big, crisp kosher dill pickles.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BRITISH TENDERLOIN & PUMPERNICKEL CROSTINI
I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! -Sharon Tipton, Winter Garden, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing thinly., In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving. , Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once., Spread with sauce; top with beef. Garnish with watercress sprigs., ,
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Choose high-quality ingredients: Use fresh, high-quality ingredients for the best flavor. Look for lean deli beef, crusty pumpernickel bread, and sharp cheddar cheese.
- Slice the beef thinly: Thinly sliced beef will be more tender and easier to eat. Use a sharp knife to slice the beef against the grain.
- Toast the bread: Toasting the bread will help it hold up to the beef and cheese. Toast the bread until it is golden brown and crispy.
- Layer the ingredients carefully: Layer the ingredients on the bread in the following order: beef, cheese, and then horseradish sauce. This will help to keep the sandwich from getting soggy.
- Serve immediately: Deli beef sandwiches are best served immediately after they are made. The bread will get soggy if you wait too long.
Conclusion:
Deli beef sandwiches are a classic lunchtime favorite. They are easy to make and can be customized to your liking. With a few simple tips, you can make a deli beef sandwich that is sure to satisfy.
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