Pastrami Sando Recipe

Blanch sprouts

Bring a medium pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside.

Make quick pickling brine

In a small saucepan combine white wine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaf, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool for 5 minutes.

Pickle

Place blanched Brussels sprouts in a clean jar or heatproof bowl. Pour the warm brine over the sprouts, making sure they are submerged. Let cool to room temperature, then cover and refrigerate for at least 2 hours (preferably overnight) before assembling the sandwich.

In a bowl combine mayonnaise, creme fraiche (or sour cream), Dijon mustard, whole grain mustard, lemon juice, Worcestershire sauce, honey, minced shallot, and chopped chives. Season with salt and black pepper and stir until smooth. Taste and adjust acidity or seasoning as needed. Refrigerate for 30 minutes to let flavors meld.

Prepare bread

Butter one side of each slice of country loaf evenly with the unsalted butter. This will be the exterior for grilling.

Assemble open-faced

Place four unbuttered bread slices butter-side down. Spread about 1 1/2 tbs Tausend Sauce on each slice. Layer 100 g sliced pastrami evenly over each sauced slice. Add a mix of one Swiss slice and one Gruyère slice on top of the pastrami. Drain a generous tablespoon of pickled Brussels sprouts per sandwich and distribute evenly over the cheese. Add a few sliced cornichons and a small handful of arugula if using.

Grill

Top each sandwich with the remaining bread slice, butter-side up. Heat a large skillet or griddle over medium heat. Place sandwiches in skillet and press gently with a spatula or a weighted lid. Cook 3–4 minutes per side, or until bread is deep golden brown and cheese is melted. Reduce heat slightly if bread browns too quickly before cheese melts.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with any extra Tausend Sauce and pickled Brussels sprouts on the side.