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Hot Paper Bag Sandwiches of Pastrami, Fontina and Pickled Cucumber

Toasted sourdough layered with pastrami, fontina, and homemade pickled cucumber, baked in parchment and served with root vegetable crisps.

SnackLunchDeep-FriedSandwichPastrami
Estimated Nutrition
Calories
1205
kcal / serving
4820 kcal total
Carbs
92g
per serving
368 g total
Fat
71.3g
per serving
285.2 g total
Protein
51.2g
per serving
204.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
CondimentsSauces
150
ml
Rice Wine Vinegar
or cider vinegar
1
tbsp
Dijon Mustard
Dairy
40
g
Butter
softened
400
g
Fontina
sliced
GrainsCereals
12
slice
Sourdough Bread
mixture of wheat and rye
Meat
300
g
Pastrami
thinly sliced
NutsSeeds
2
tsp
Sea Salt
1
tsp
Yellow Mustard Seeds
1
bunch
Dill
fresh, leaves only, roughly chopped
1
piece
Black Pepper
freshly ground, to taste
OilsFats
1
unit
Vegetable Oil
for deep frying
Vegetables
1
piece
Cucumber
thinly sliced
3
piece
Parsnip
peeled and wafer-thinly sliced
3
piece
Carrot
peeled and wafer-thinly sliced

Method

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