#3. Breakfast Special Recipe

Prepare roll

Slice the Portuguese roll lengthwise, leaving a small hinge if desired. Lightly butter the cut faces with half of the butter (about 1/2 tbs) and set aside.

Prepare avocado

Halve and pit the avocado. Scoop out half of the avocado into a small bowl. Mash lightly with a fork until mostly smooth but slightly chunky. Stir in the lemon juice (0.5 tsp) and a pinch of salt and pepper (use from the amounts listed) to taste. Set aside.

Cook pastrami

Heat a small nonstick skillet over medium-high heat and add the olive oil (1 tsp). Once hot, add the sliced pastrami in a single layer and sear 30–45 seconds per side until edges are slightly crisped. Remove to a plate and keep warm.

Cook egg whites

Wipe the skillet if needed and reduce heat to medium. Add the remaining butter (about 1/2 tbs). Pour in the egg whites (4 oz). Season with the remaining salt (about 1/8–1/4 tsp total) and black pepper (0.125 tsp). Gently stir and fold the egg whites, cooking until set but still moist, about 2–3 minutes. Remove from heat just before they are fully dry; they will finish cooking from residual heat.

Assemble sandwich

Place the bottom half of the warmed, buttered roll on a work surface. Spread the mashed avocado evenly over the bottom half. Layer the warm pastrami over the avocado, then top with the cooked egg whites. Place the slice of Swiss cheese on top of the eggs. If you like, add hot sauce or mustard (1 tsp) on the top half of the roll. Close the sandwich with the top half of the roll.

Optional finishing

If you prefer the cheese melted, return the assembled open-faced sandwich (cheese uncovered) to the skillet over low heat and cover for 30–60 seconds until the Swiss softens. Alternatively, place under a preheated broiler for 30–45 seconds, watching closely.

Serve

Cut the sandwich in half if desired and serve immediately while warm.