1 lb. sliced peppered pastrami 3/8 cup yellow mustard 6 slices vine-ripened tomato 3 leaves green leaf lettuce 6 slices rye bread or thick crusty brown bread Yield: 3 sandwiches The Build: For each sandwich, toast bread on a pre-heated, well-buttered grill. Layer 1 tablespoon of mustard on first bread slice; then add lettuce, tomato, 1/3 lb. of peppered pastrami. Add an additional tablespoon of mustard and top with second slice of toasted bread. Cut Pastrami sandwich in half and garnish ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.