Pastrami sandwich

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g White cabbage
  • 7-10 Tbsp Salt
  • 150 g Carrots
  • 2 Shallots
  • 1 Apples (e.g. Elstar)
  • 1 TEASPOON Lemon juice
  • 80 g Schmand
  • 1 TABLESPOON medium hot mustard
  • 2 TABLESPOONS Cider vinegar
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 180 g Gruyère cheese (piece)
  • 8 discs Whole grain toast
  • 24 discs Pastrami (alternative: roast beef or corned beef)
  • 2 TABLESPOONS Butter

Directions

  1. 1

    For the Coleslaw white cabbage clean, wash and cut out the stalk wedge-shaped. Cut the cabbage into 2-3 mm fine strips or slice it with a vegetable slicer. Place in a bowl. Sprinkle with 1⁄2 TL salt and knead vigorously with your hands for about 5 minutes.

  2. 2

    The cabbage strips then gradually become softer. Cut off the ends of the carrots. Peel the carrots and cut into very fine strips. Peel and finely dice the shallots. Wash, quarter and core the apple and finely grate the flesh.

  3. 3

    Drizzle the grated apples with lemon juice (so they do not tarnish).

  4. 4

    Mix the sour cream, mustard and cider vinegar. Season to taste with salt, pepper and sugar. Add the carrots, shallots, apple and Schmanddressing to the cabbage and mix well. Leave in the fridge for about 1 hour.

  5. 5

    Time to check out the Tel Aviv tips.

  6. 6

    Cut the cheese into 12 thin slices. Cover 4 slices of toast with 3 slices of cheese each, spread Coleslaw on top and cover with 6 slices of pastrami each. Finish with toast. Heat butter in portions in a large pan.

  7. 7

    Fry the sandwiches in portions while turning (works well with a spatula and a tablespoon as support) for about 5 minutes until the cheese begins to melt slightly. Cut the sandwiches in half and feed them.