Recipe

Classic Pastrami

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Classic Pastrami

Warm baked ciabatta topped with pastrami & creamy beetroot mayonnaise slaw, served with chips.




Ingredients to serve 2

  • 2 x potatoes
  • ½ tbsp x Fisherman’s Spice
  • 1⁄16 x cabbage – slice thinly
  • ½ x carrot – peel & grate coarsely
  • ½ x beetroot – peel & grate coarsely
  • 3 tbsp x tangy mayonnaise
  • ½ x lemon – cut into wedges
  • 2 x ciabatta rolls
  • 1 tbsp x Dijon mustard
  • 150g x pastrami
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x potatoes
  • 1 tbsp x Fisherman’s Spice
  • ⅛ x cabbage – slice thinly
  • 1 x carrot – peel & grate coarsely
  • 1 x beetroot – peel & grate coarsely
  • 6 tbsp x tangy mayonnaise
  • 1 x lemon – cut into wedges
  • 4 x ciabatta rolls
  • 2 tbsp x Dijon mustard
  • 300g x pastrami
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Potato chips: cut them into 1cm slices lengthways and cut those slices into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, coat in the Fisherman’s Spice and sprinkle with pepper (no salt – there is salt in the spice mix). Then mix and spread in a single layer. Roast for 25 minutes, until golden and cooked.

Step 3

Red slaw: Mix together the cabbage, carrot, beetroot and mayonnaise. Season with salt and pepper and add a squeeze of lemon juice to taste.

Step 4

Ciabatta: Bake for 8-10 minutes in the oven until warm and crusty. Remove, allow to cool and cut in half.

Step 5

Serve by spreading the bottom half with Dijon mustard and top with the pastrami and red slaw. Serve the potato chips on the side.