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

Pastrami and spiced fennel slaw sandwich

Who said sandwiches were boring?

Serves 2

Prep

10M

Cook

Total

15M

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

1.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.

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

3.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