Hot pastrami bagels

Hot pastrami bagels

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Cook: 10 mins - 20 mins

Easy

Serves 2
Enjoy a tasty authentic New York snack with hot pastrami bagels

Nutrition and extra info

Nutrition: per serving

  • kcal241
  • fat8g
  • saturates3g
  • carbs27g
  • sugars0g
  • fibre2g
  • protein17g
  • salt3.04g
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Ingredients

  • 2 onion bagel
  • butter, for spreading
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • American mustard - we like French's
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • dill pickles
  • a handful of torn iceberg lettuce leaves
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 120g pack pastrami (cured beef brisket)

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.

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Comments, questions and tips

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Comments (2)

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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