Hot pastrami bagels

Hot pastrami bagels

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Cooking time

Cook: 10 mins - 20 mins

Skill level

Easy

Servings

Serves 2

Enjoy a tasty authentic New York snack with hot pastrami bagels

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
241
protein
17g
carbs
27g
fat
8g
saturates
3g
fibre
2g
sugar
0g
salt
3.04g

Ingredients

  • 2 onion bagels
  • butter, for spreading
  • American mustard - we like French's
  • dill pickles
  • a handful of torn iceberg lettuce leaves
  • 120g pack pastrami (cured beef brisket)

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Method

  1. Split the bagels and spread each of the cut sides with butter and a little mustard. Separate the slices of pastrami, sandwich them between the bagels and put them on a sheet of double thickness kitchen paper on a microwave-proof plate – the paper stops the bread from becoming soggy underneath and sticking to the plate. Microwave on 750 watts for 1 minute.
  2. While the bagels are warming, slice the dill pickles lengthways. Take the bagels from the microwave and lift off their tops. Pile in the lettuce and sliced pickles, squirt in some more mustard and enjoy straightaway while they’re still warm.

Recipe from Good Food magazine, July 2003

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Comments

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yvonnek's picture

I was born in New York City. Putting lettuce and butter on pastrami beggars belief. Indeed, putting pastrami on a bagel sounds very exotic. Pastrami belongs on rye bread with mustard.

ksnyders's picture

Where I come from (St Louis, Missouri) we don't put butter on our hot pastrami sandwiches! That sounds like a Brit thing to me. I also prefer mine without lettuce and pickles.

We use spicy brown mustard, pastrami and white cheese (Provolone or Swiss). Heat it up and devour! The pickles go on the side.

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