VEGETARIAN
GLUTEN FREE
DAIRY FREE
Pastrami and spiced fennel slaw sandwich
SERVES 2 // PREP TIME 10 MINS // COOK 5 MINS
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
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).
To assemble, place 2 pieces of sourdough,
