Freak Recipe

Cook bacon

Heat a skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisped to your liking. Transfer to a paper towel-lined plate to drain. When slightly cooled, cut or fold strips in half to fit the roll.

Warm pastrami

In the same skillet (leave a little bacon fat for flavor) or a separate clean skillet set to medium-high, add the thinly sliced pastrami in an even layer. Heat 1–2 minutes per side until warm and edges are slightly crisped. If skillet is dry, add 1 tsp oil. Remove and keep warm on a plate.

Make sauces

If using store-bought honey mustard, whisk in the optional 1 tsp yellow mustard to brighten if desired. Stir the sriracha into mayonnaise to make sriracha mayo; adjust heat to taste. Set both sauces aside.

Halve the roll lengthwise. Lightly butter the cut faces of both halves and toast, buttered-side down, in a clean skillet over medium heat until golden and crisp, about 2–3 minutes.

Spread 1–1½ tbsp honey mustard on the bottom half of the toasted roll and 1 tbsp sriracha mayo on the top half.

Layer warm pastrami brisket evenly over the bottom roll (use all slices). Sprinkle the freshly ground black pepper over the meat for a finishing note.

Place the crisp bacon pieces on top of the pastrami in a single layer so each bite has bacon.

Top the meat and bacon with the chipotle gouda slices. If you want the cheese melted, place the assembled open sandwich under a broiler or cover the skillet with a lid for 30–60 seconds until the cheese softens—watch carefully to avoid burning.

Close the sandwich with the top roll, press gently to compact, and slice in half if desired. Serve immediately with pickle slices on the side.