The other day, my hubby and I were reminiscing about our earlier days in South Africa and in particular about all the lovely food that we had available. At one point he almost started drooling when he started to tell me about a little place in Joburg called Wachenheimers. This, according to him was where you got the best hot beef on rye sandwiches – ever! He even had me Google the restaurant to see if it was still open.
The pictures on Google were definitely tempting so I thought I would have a go at making my own hot beef sandwich and I have to say the results were delicious. Why oh why is Pastrami not used more in this country – it is so tasty? To top it all I tried one of the new pickles from English Provender. They have brought out a range of four Proper Pickles – Traditional Proper Pickle (Chunky); Traditional Proper Pickle (Finely Chopped); Pickled Onion Proper Pickle or Beetroot Proper Pickle which are available from Waitrose or Asda. Normally I’m wary of buying pickles because I don’t like big chunks of vegetables but when I saw the finely chopped pickle I was sold.
As you can see in the picture above the different root vegetables have been very finely chopped and are encased in the most delicious and tangy blend of spices to make a wonderful accompaniment to any sandwich.
Another first for me were the kale chips. I’ve seen them in so many of the latest cook books and magazines but just never got round to trying them until now. Let’s just say I have them with everything now. Baked until crispy and tossed with a pinch of rock salt – you can’t stop eating them.
I would highly recommend giving this tasty sandwich a go. There is nothing complicated about it – just a combination of great tasting ingredients. Warning – make plenty and don’t be shy with the filling.
- Kale, chopped with all tough pieces removed
- Olive oil
- Rock Salt
- Sour Dough bread, sliced
- Pastrami, sliced
- English Provender Finely Chopped Pickle
- Preheat oven to 200° (400°F).
- Drizzle the kale with olive oil and use your hands to toss until the kale is fully covered in oil.
- Place the kale on a baking tray making sure it is not overcrowded.
- Bake in the oven until the leaves are nice and crispy - about 8 minutes.
- Remove from oven and toss with a pinch of rock salt.
- Turn your oven off. Place pastrami slices into the oven to warm up. You want it just warm not hot.
- Set to one side.
- Place a knob of butter in a frying pan and heat until melted.
- Place the slices of sour dough bread into the pan and press down lightly until you have some nice colour and crispy edges. You don't want to toast the bread just give it a bit of extra flavour and crunch.
- Remove from pan and set on serving platter.
- Layer the warm pastrami on the untoasted sides of the bread.
- Spoon a generous amount of Proper Pickle on your sandwich.
- Add the kale chips to your sandwich or serve as a side dish.
- Top with another slice of bread.
- Eat and enjoy.
- Repeat process because one is simply not enough!
This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100