Pastrami Deli Sandwich
Crispy sourdough bread, spicy plant-based pastrami and a creamy mustard sauce: This vegan sandwich is inspired by New York sandwich culture.
Ingredients · Servings 4
- 4 EL vegan Mayonnaise (about 65 g)
- 3 EL Sojajoghurt (approx. 45 g)
- 1 tbsp grainy mustard (approx. 16 g)
- a squeeze of lemon juice
- Salt
- Pfeffer
- 200 g sauerkraut
- a little olive oil
- freshly ground black pepper
- a handful of chives, finely chopped
- 8 slices of sourdough bread (approx. 430 g)
- 400 g planted.pastrami
- 8 thin slices of pickled gherkins (approx. 48 g), plus more for serving.
Method
- Mix mayonnaise, soy yogurt, mustard, lemon juice, salt and pepper to form a smooth, spicy-fresh sauce.
- Season the sauerkraut with olive oil, black pepper and chives.
- Toast the bread and then generously fill it: Spread each slice of bread with sauce, then distribute the seasoned sauerkraut, plenty of pastrami, and the pickles on top. Fold the sandwiches together.
- Toast in a contact grill or pan under light pressure for 1–2 minutes, until the sandwiches are warm inside and slightly crispy on the outside. Cut diagonally in half and serve.
It tastes best when generously filled: This sandwich combines thinly sliced ingredients.
Pickles stacked on top of each other. A sauce made from vegan mayonnaise, soy yogurt, and grainy mustard binds the ingredients together. Finally, the sandwich is briefly toasted until...
The bread is crisp and the filling is warm.
To prove
Tip: The sandwiches can be filled several hours in advance. Then wrap them and refrigerate. Toast them a little longer before serving so they are heated through completely.
