Pastrami
Pastrami is back as a new, cooked brisket that is sliced fresh, grilled, and placed on two craveable new builds. This sous vide's cooked brisket pastrami is a culinary masterpiece that elevates the traditional pastrami experience. The brisket is carefully selected for quality and marbling and then sous vide cooked for tenderness and flavor infusion. A blend of aromatic spices is used to season the meat, creating a rich and nuanced profile. The Pastrami imparts a melt-in-your-mouth texture, ensuring each slice is succulent.
MENU
Chipotle Pastrami
The Chipotle Pastrami is made with sliced brisket cut pastrami, grilled with onions under melted Swiss cheese, and finished with our Chipotle Mayo on white sub bread.
5.3 oz
1.25 oz
3 slices
1.5 oz
1 Regular
Pastrami
Onions
Swiss Cheese
Chipotle Mayo
Sub Bread
Classic Pastrami
Our Classic Pastrami is built with layers of sliced brisket cut pastrami, grilled with onions and placed under melted Swiss cheese with crisp pickles and spicy mustard on white sub bread.
Pastrami
Onions
Swiss Cheese
Pickles
Spicy Mustard
Sub Bread
5.3 oz
1.25 oz
3 slices
4-5 pieces
1.5 oz
1 Regular
OPERATIONS
MARKETING
Menu Board Concept
concept & design only
App
Social Media
My Mike’s Ordering
concept & design only
A New Sous Vide Cooked Pastrami
This sous vide's cooked brisket pastrami is a culinary masterpiece that elevates the traditional pastrami experience. The brisket is carefully selected for quality and marbling and then sous vide cooked for tenderness and flavor infusion. A blend of aromatic spices is used to season the meat, creating a rich and nuanced profile. The Pastrami imparts a melt-in-your-mouth texture, ensuring each slice is succulent.
The tender beef is infused with smoky, peppery, and aromatic flavors that offer a perfect balance of succulence and spice. The meat's rich, deep-red hue hints at hours of careful preparation, culminating in a texture that practically melts in the mouth. With its tantalizing aroma, the brisket pastrami is an irresistible indulgence for any discerning palate, offering a taste sensation that lingers long after the last bite.
‘It’s a brand new pastrami - we’ve only got it until the end of the year or until supplies run out’
‘The pastrami is already fully cooked. We add it to the grill to bring out some flavors in the cheese and onions’
‘The Chipotle Pastrami is our signature build but the Classic never misses if you love pickles and mustard’
‘It’s a big build - the most meat we’ve ever put on a grilled sub. A premium meat for premium subs’
FREQUENTLY ASKED QUESTIONS
LTO Information
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The LTO will start November 4th and run until supplies last.
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Two builds will be featured during the promotion: The Chipotle Pastrami: Sliced pastrami grilled with onions under melted Swiss cheese, and finished with our Chipotle Mayo on white sub bread. The Classic Pastrami: Layers of sliced pastrami, grilled with onions and placed under melted Swiss cheese with crisp pickles and spicy mustard on white sub bread.
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Recommended corporate pricing will be as follows for both builds:
Regular $10.95 / Giant $18.25
If you wish to change from Corporate recommended pricing, you will need to make your changes to the Price Portal by September 30.
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Yes. Each submarine will have an exclusive POS button, they will be visible on November 4.
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Each store will receive: (1) Feature LTO Menu Board Magnet, (2) Menu Board Magnets & (2) Build Sheets
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We will be running TV Commercials, Digital Advertising, and outreach to customers via MyMike’s channels. In store, the catering menu panel will be replaced with images of the new Pastrami submarines.
Operations
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The Pastrami arrives in frozen pouches (five pouches per case). Remove pouches from the case and thaw for at least 48 hours in the refrigerator before use. Once ready to use, open a pouch, discard liquid/purge, and pat dry (just like roast beef) before pre-portioning.
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First, cut the pastrami in half at a narrow point - this will help the pastrami to lay flat on the slicer as it comes in various shapes.
When pre-portioning, set the slicer to the same thickness as turkey and slice until you reach 5.3 oz. Then wrap like portobello in deli sheet and stack in a pan store in sandwich unit. There is no exact number of slices - each build is pre-portioned based upon weight.
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Slice early in the day as the scale is needed to ensure correct portion sizes. Each pouch weighs between 3.5 Lb. +/- 5.0 Oz., which should make around 8-10 regular subs. Fully slice the entire loin to use throughout lunch. If you sell less than 10 builds per day it is recommended to cut the brisket in half. Take one half and wrap tightly with cling wrap and store in the deli case. Portion out the remaining half of the pastrami in 5.3 oz portions for the day.
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The pastrami has a shelf life of 5 days once thawed. When the package is opened the pastrami should be sliced and portioned. Once sliced it should be used within 24 hours.
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The Pastrami is already fully cooked so it does not need to reach any specific temperature while on the grill. It only needs to be on the grill long enough for the cheese to melt. Once it starts to sizzle it’s ready to chop and mix with the onions. When placing Pastrami onto the grill, spread out the strips as much as possible to heat evenly. Chopping should be minimal for the submarines - the Pastrami should be full and layered in the build.