There's a fairly new gourmet market in my neighborhood and they specialize in beautiful, over-stuffed sandwiches. The menu is long and it's so hard to choose. But, you actually have plenty of time to make your choice because the line snakes around the block. Sigh.
So, do I stand in line for an hour and pay some serious money for a sandwich or do I make it at home? The answer is both. I did stand in that line and I did get my sandwich and it was good. But I don't plan to repeat that process often. I do, however, plan to eat great sandwiches often.
So I picked up epic sandwich making ingredients at the grocery store and decided on an elevated pastrami sandwich. Most NY delis offer a basic pastrami on rye with mustard but I wanted more of that over-stuffed experience but with flavors that compliment and highlight each other.
My loaded pastrami included nutty Swiss cheese, crisp shredded lettuce for crunch, diced pickles for sharpness, mayo and, of course, the mustard. My go-to favorite has always been the Maille Dijon Originale and it added the perfect flavor punch to all these ingredients. I skipped the plain rye and went with toasted ciabatta because the outside needed to match the inside for pure sandwich bliss. Wrap it up and bring it to the park along with a great book for a lunchtime treat. Enjoy!
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Loaded Pastrami and Swiss Sandwich
- 2 Ciabatta rolls
- 1/2 lb. Pastrami, thinly sliced
- 1/4 lb. Swiss cheese, thinly sliced
- 1 Cup shredded iceberg lettuce
- 1/4 Cup diced pickles
- 2 Tablespoons mayonnaise
- 2 Tablespoons Maille Dijon Originale Mustard
- Slice each roll in half and lightly toast. Spread one half with mayonnaise and the other half with the mustard. Layer with pastrami, Swiss cheese, shredded lettuce and the diced pickles.
This recipe is sponsored by Maille. Thank you for supporting the products I love and use in my kitchen.
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