MEAT, SANDWICH, TO COOK, BREAKFAST AND BRUNCH MEAT, SANDWICH, TO COOK, BREAKFAST AND BRUNCH

My Pastrami, Turnip and Winter Purslane Sandwich

It's Wednesday again, time for another sandwich!

At the moment I am really hooked on roots so my sandwich today can't do without them. My choice is a German turnip called "Teltower Rübchen". It tastes similar to horseradish, just a bit softer. I also have some winter purslane (sometimes known as miner's lettuce), its flavor is quite mild and sits well with the turnip. I must admit that I chose the winter purslane because it looks really cute. The centre piece of this sandwich is Pastrami but I wouldn't dare calling it a "Pastrami Sandwich" as, traditionally, this sandwich is literally piled up with slices of meat which is too much for me. This is lighter, on ciabatta bread, with a bit of olive oil, crushed pepper - delicious.

A Sandwich with Pastrami, Turnip and Winter Purslane

For 2 people you need

  • a small loaf of ciabatta

  • Pastrami, 6-8 slices

  • Teltower Rübchen, thinly sliced (or horseradish, grated)

  • winter purslane, a handful (or rucola/ rocket, a few leaves)

  • olive oil

  • crushed peppercorns

Cut your bread and slice it in half. Drizzle some olive oil on the inside, line with the pastrami and put either the turnip slices or a bit of grated horseradish on top. Garnish with a few leaves of winter purslane or rucola and enjoy a big bite!

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