Name: Pastrami and spiced fennel slaw sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 4 thick slices country-style white sourdough; Cultured butter, to spread; Dijon mustard, to spread; Baby snow pea tendrils, to serve; 250 gm shaved pastrami (we use LP's Quality Meats); 4 slices provolone; Spiced fennel slaw; 2½ tbsp Sherry vinegar; 1½ tsp crushed Aleppo pepper; 2 tsp honey; 60 ml (¼ cup) lemon-infused extra-virgin olive oil; 1 baby fennel, trimmed, shaved lengthways; 1 Lebanese cucumber, shaved lengthways; 1 large golden shallot, shaved into rings; ¼ cup each (firmly packed) flat-leaf parsley and dill leaves

Ingredients

4 thick slices country-style white sourdough

Cultured butter, to spread

Dijon mustard, to spread

Baby snow pea tendrils, to serve

250 gm shaved pastrami (we use LP's Quality Meats)

4 slices provolone

Spiced fennel slaw

2½ tbsp Sherry vinegar

1½ tsp crushed Aleppo pepper

2 tsp honey

60 ml (¼ cup) lemon-infused extra-virgin olive oil

1 baby fennel, trimmed, shaved lengthways

1 Lebanese cucumber, shaved lengthways

1 large golden shallot, shaved into rings

¼ cup each (firmly packed) flat-leaf parsley and dill leaves

Method

For spiced fennel slaw, place vinegar, pepper, honey and oil in a large bowl, season to taste and whisk to combine. Add remaining ingredients and toss to coat; set aside until ready to use.

Preheat a sandwich press. Butter one side of each piece of sourdough and place on press. Close and cook until golden (2-3 minutes).

To assemble, place 2 pieces of sourdough, butter-side down on separate plates and spread liberally with mustard. Top each with spiced fennel slaw, followed by tendrils, pastrami then provolone, finishing with remaining toast, butter-side up. Serve immediately with remaining slaw on the side.

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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