Ingredients
- 200g pastrami (we used The Meat Merchant’s Pastrami Cured Short Rib)
- 120g fennel, thinly sliced and pickled in Original White Condiment
- 8 slices of sourdough bread
- 80g gruyère cheese, thinly sliced
Ingredients for Thousand Island dressing
- 100ml mayonnaise
- 25ml Balsamic Ketchup
- 5ml Worcestershire sauce
- 5ml tabasco sauce
- 1 egg, boiled for 7 minutes and roughly chopped
- 1 vine tomato, finely diced
- 50g cucumber, finely diced
- ½ red onion, finely diced
Method
- Place the beef onto an ovenproof dish, scatter over the fennel and top with
the cheese. - Bake in an oven that has been preheated to 170°C/150°C Fan/Gas Mark 3 for 10 minutes.
- For the Thousand Island dressing, stir all the ingredients together and chill until
required. - Chargrill or toast the bread, spread the bottom with some of the Thousand
Island dressing and top with some rocket leaves. - Remove the pastrami from the oven and divide between the four pieces of
charred bread. - Spread the other pieces of bread with some Thousand Island dressing and
place on top. - Serve with some extra dressing.
