Celebrate American Independence Day with some fantastic stateside flavours.
For lunch, why not make this flavour-packed smokey beef or pastrami filled sandwich? Just make sure you’ve left enough space to try a slice of New York-style cheesecake, which is an easy one to make with the kids.
Both of these recipes were featured in our weekend food magazine, The Menu.
For some more American recipes, try out this week’s Aunt Kate’s bakes.
Smokey barbecue salt beef Reuben sandwich
- 1 ciabatta loaf
- 50g butter
- 250g salt beef or pastrami
- 100g sauerkraut
- 2 slices Gruyere cheese
- 1 bottle Of Jack Daniel’s Full Flavour Smokey BBQ Sauce
- Spread the inside of the ciabatta with butter.
- Heat a nonstick pan without any oil.
- Place the ciabatta butter-side down into the pan and until golden.
- Top both slices with a generous amount of the barbecue sauce.
- Layer up the salt beef/pastrami, cheese and sauerkraut in the ciabatta.
- Serve straight away with a side of frickles (fried pickles) and a dip of the barbecue sauce.
Recipe from: jackdanielsbbqsauces.com
New York-style cheesecake with peanutty crust
- 1 x 340g jar peanut butter, either smooth or extra crunchy
- 180g digestive biscuits, made into crumbs
- 250g sugar
- 4 large eggs
- 680g cream cheese, softened
- 240g sour cream
- 1 tbsp vanilla extract
- Preheat the oven to 165°C.
- To make the crust, put the biscuit crumbs, 130g of peanut butter, 50g sugar and 1 egg in a bowl and beat with an electric mixer until smooth.
- Press the crust evenly into the bottom and 2.5cm up the side of a 25cm tin. Beat together the cream cheese, the remaining sugar, sour cream and vanilla with an electric mixer until smooth.
- Add the remaining three eggs, one at a time, beating until fluffy.
- Pour into the crust. Bake the cheesecake for 1 hour or until the centre is almost set.
- Cool for 1 hour on a wire rack then refrigerate for 3 hours or overnight.
- Melt 100g peanut butter and drizzle over the cheesecake just before serving.
Recipe from www.peanutbutter.uk.com