Santa Cruz™ Recipe

Cook bacon

Heat a skillet over medium heat. Add the bacon strips and cook until crispy, about 3–5 minutes per side depending on thickness. Transfer to a paper towel–lined plate to drain and cool. Reserve 1 teaspoon bacon fat in the pan for warming pastrami if desired.

Warm pastrami

If you prefer warm pastrami, return the skillet to medium-low, add the reserved bacon fat (or a teaspoon of butter), add the pastrami slices in a single layer and warm 1–2 minutes per side until just heated through. Remove from heat and keep warm.

Halve the avocado, remove the pit and scoop flesh into a small bowl. Mash with a fork until mostly smooth but still slightly chunky. Stir in the lemon juice, 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning.

Spread the softened cream cheese in an even layer on the cut sides of both ciabatta rolls (or on one side if using open-faced). If cream cheese is very thick, microwave for 5–8 seconds to soften further before spreading.

Spread the softened butter evenly on the outside cut faces of each roll. Place rolls butter-side-down on a medium skillet or griddle over medium heat. Toast until golden brown and crisp, 2–3 minutes. Flip and toast the interior side lightly if desired.

On the cream-cheese–coated bottom half of each roll, spread half of the mashed avocado mixture. Layer the warmed pastrami evenly over the avocado. Break the cooked bacon strips in half and place on top of the pastrami. Add optional pickles and a small handful of arugula or lettuce if using.

Season the assembled filling with the remaining 3/4 teaspoon salt divided between two sandwiches and remaining black pepper. Top with the bread lids, press gently, and slice each sandwich in half.

Serve immediately while bacon is crisp and pastrami is warm. Accompany with extra pickles or potato chips if desired.