Goose Pastrami

goose breast

🥗Healthier: turkey breast

💰Cheaper: chicken breast

Turkey and chicken are leaner and more affordable alternatives.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat, while processed cheese is more economical.

pickles

🥗Healthier: cucumber slices

💰Cheaper: no pickles

Cucumber slices are fresh and low-calorie, while omitting pickles saves cost.

Brine the goose breast in a mixture of salt, brown sugar, and spices for 5-7 days in the refrigerator.

Rinse the brined goose breast and pat dry with paper towels.

Coat the goose breast with a mixture of crushed black pepper, coriander, and paprika.

Smoke the goose breast at a low temperature until it reaches an internal temperature of 160°F, about 2-3 hours.

Allow the smoked goose breast to cool before slicing thinly against the grain.

Toast slices of rye bread until golden brown.

Spread mustard on one slice of toasted rye bread.

Layer the sliced goose pastrami on top of the mustard.

Add pickles and sauerkraut on top of the pastrami.

Top with cheese if desired, then place another slice of rye bread on top.

Press down gently and slice the sandwich in half.

Serve with extra pickles on the side.

Cooking Techniques

Spice Level:

Allergens