Hot paper bag pastrami, fontina and pickled cucumber sarnie with parsnip and carrot crisps

Hot paper bag pastrami, fontina and pickled cucumber sarnie with parsnip and carrot crisps

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

The team thought I was going mad when I made this. I wanted an old army ammo tin to cook it in, but the producers of the show would only let me go so far. Pastrami is an amazing thing to see being made – the meat is coated in a rub to cure it, then smoked, then steamed to produce that fantastic flavour.

Ingredients

Quantity Ingredient
150ml rice wine or cider vinegar
50g caster sugar
2 teaspoons sea salt
1 teaspoon yellow mustard seeds
1 cucumber, thinly sliced
1 small bunch dill, roughly chopped
12 slices wheat ’n’ rye sourdough bread
40g softened unsalted butter
1 tablespoon dijon mustard
300g thinly sliced pastrami
400g sliced fontina cheese
vegetable oil, for deep-frying
3 parsnips, peeled into ribbons
3 carrots, peeled into ribbons
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Put the rice wine vinegar, sugar, salt and mustard seeds into a saucepan, and heat until simmering and the sugar has dissolved. Put the cucumber into a bowl and pour the hot vinegar mixture over the top, add the dill, then stir well and set aside to infuse.
  3. Meanwhile, toast all the sourdough bread and spread with butter. Lay four slices on a board, butter-side up, and spread with a little mustard. Top with half the pastrami, then half the cheese and a layer of pickled cucumber. Place a second piece of bread on top of each sandwich, spread with mustard, and repeat the layers of pastrami, cheese and pickled cucumber. Top with the last piece of bread so you have four three-storey sandwiches.
  4. Take four large sheets of baking parchment and wrap each sandwich individually in the parchment, then secure with string. Place the parcels on a baking sheet in the oven and bake for 10 minutes, until hot through.
  5. Heat a deep-fat fryer to 160°C, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  6. Carefully lower the parsnip and carrot peelings into the oil in batches, and fry for 4–5 minutes, until crispy but not browned – you want to dry the peelings out, without letting them get burnt. Drain on kitchen paper and toss with salt.
  7. Serve the hot sandwiches with a pile of parsnip and carrot crisps.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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