New York Pastrami Toasted Sandwich with Pickled Beans
Published 10th May, 2021
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 10 Mins
Ingredients
- 8 slices pane di casa
- Butter
- Dijon mustard
- 400g New York pastrami, sliced
- 200g mozzarella cheese, sliced
- Black pepper
Quick Pickled Chilli & Garlic Green Beans
- 400g green beans
- 2 cloves garlic, sliced
- 4 tbsp white sugar
- 2 tbsp sea salt
- 2 cups apple cider vinegar
- 1 cup water
- 2 tbsp coriander seeds
- 2 tsp chilli flakes
- Fresh dill fronds
Method
- Preheat oven to 180℃. Toast the bread, spread the bread with butter, on the bottom piece spread a liberal amount of Dijon mustard, layer on the New York pastrami top with the mozzarella cheese. Place on a tray lined with baking paper, put in the oven and cook until the cheese has melted. Top with the sliced pickled beans.
- For the beans, choose two jars that are fairly tall for the beans, wash the jars well and sterilise with boiling water, set aside to dry while you prepare the beans.
- Remove the stalks from the beans and steam over boiling water until just cooked, then remove from the steamer and plunge into iced water to cool. Once cooled, drain very well.
- Place the apple cider vinegar, water, sugar and sea salt into a bowl, whisk all ingredients together until the sugar and salt have dissolved.
- Place the beans standing upright into the jars (packed tightly). Add the sliced garlic, dill fronds, coriander seeds and chilli flakes. Pour over the vinegar mixture, filling to the top so all beans are covered. Allow to sit at room temperature for one hour, then place in the fridge until required. Allow 12 hours before eating.
