Pastrami sandwich

Pastrami Sandwich

Cream cheese SÁNDWICHES


For 10 servings


1300 g pastrami

Dill Pickle

1  cucumber

20 g dill

3 g salt

10 g sugar

10 ml white wine vinegar

1 clove garlic

Mustard cream cheese

400 g Debic Cream cheese

200 g mustard, whole grain

Rye sourdough

10 slices rye bread sourdough bread


Thinly slice the cucumbers and mix with the salt. Leave to rest for 30minutes and drain off the moisture. Dissolve the sugar in the vinegar and mix in the other ingredients with the cucumbers. Reserve in the fridge. Mix the mustard with the cream cheese and reserve in a piping bag.


Slice the bread into thick slices and arrange the pastrami on top Finish with the dill pickle and mustard cream cheese.