"The Pines" Pastrami-Cured Salmon Sandwich Kit for 4-6
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaTo make this masterpiece, hand-sliced pastrami-cured salmon and red onion are layered between two slices of fresh-baked rye bread from Rockland Bakery along with honeycup honey mustard and horseradish cream cheese. Serve with a side of homemade coleslaw and a pickle!
Chef Nick Liberato has been a personal chef to the stars, a top-tier LA caterer, and co-creator of Netflix’s “Restaurants on the Edge.” And after being introduced to entrepreneur Mike Dalewitz – whose family had run resorts in the Catskills’ famed Borscht Belt – in 2020, the duo decided to write a love letter to the classic Jewish deli by opening Borscht Belt Delicatessen. At Borscht Belt, they’re making all of their classic Jewish deli meats in-house, the old fashioned way and turning them into some truly spectacular sandwiches, served on fresh-baked rye bread.
This package serves 4-6 people and includes
- Pastrami Cured Salmon (12.8 oz.)
- Honeycup Honey Mustard (4 oz.)
- Horseradish Cream Cheese (4 oz.)
- Sliced Red Onion (2.5 oz.)
- 8 Slices Rye Bread, your choice (2 lbs.)
- Homemade Coleslaw (1 lb.)
- 4 Pickles
Rye Bread Options Include
- Seeded
- Unseeded
- Sandwich Kit ships with ice packs, may thaw in transit.
- Upon arrival, meat and sides in the refrigerator for up to 3 days.
- For a longer shelf life, meat may be stored in the freezer in the original wrapping for up to 2 months.
- Do not freeze sides.
- All other ingredients may be stored in the refrigerator for 5-7 days.
To Serve
- Toast rye bread.
- Spread honey mustard on one piece of toast & horseradish cream cheese on the other.
- Gently fold the desired amount of sliced lox on toast.
- Top with sliced onion and rye toast.
- Pair with a side of coleslaw and a NY deli pickle.
- Enjoy!
