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Nutrition: per serving

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

  • step 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.

  • step 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, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.8 ratings

andyclap.g1E2cndGvO

Not really a recipe, more of a serving suggestion. And as mentioned below NY bagels go with lox, rye for pastrami.

HungryofCumbria

Well I enjoyed my bagel for lunch.... I liked the pickles, mustard, pastrami and lettuce combo. But it felt like something was lacking. I'm going to add cheese next time - maybe applewood or edam. And I will toast the bagel not microwave it. I have never before microwaved a bagel and I doubt I will…

yvonnek

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

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…

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