Hot Pastrami and Goats Cheese

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There is an art and ethos in making a great sandwich (see my post on my sandwich-Sensei).  Many people see sandwiches as “the quick and easy option” but they can be so much more.  In fact, it was while working in a delicatessen that I became a “foodie.”  A good sandwich has all of the same character, variations of flavour, and issues of presentation (for both palate, and eye) as do other “fine foods.”

While I am a pesco-vegetarian, I nonetheless prepare meals for my wife who is an omnivore. So I, through both training (albeit decades ago) and as an act of devotion to my family, have become adept at meat dishes as well.

Hot Pastrami and Goats Cheese

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  • Pastrami 125 g/ 4 oz
  • Goats Cheese (Hard Mature) or Gouda 30 g/ 1 to 1 1/4 oz
  • Oil splash
  • Yellow Prepared Mustard 1 to 2 tsp (according to taste)
  • Sweet Gherkin (pickle) 1 to two
  • Sauerkraut 1-2 tbs
  • Mild Dijon Mustard or Mustard-mayo
  • Rye or Whole Wheat Bread 2 slices (you can lightly toast this as an option, though it is not necessary).



Put a small splash of oil in a non-stick frying pan.  Bring to medium heat. Place 1/2 of the pastrami slices slightly over-lapping into the pan covering approximately the surface area of a slice of sandwich bread. Thinly slice the cheese and lay it cross grain to the meat,  then top with a even smearing of yellow mustard.  Top this with the remaining pastrami in positioned in the same orientation of the bottom layer.  Flip this with a spatula and allow the cheese inside to fully soften (about 2-3 minutes). Lay out one slice of bread and spread it with the condiment mustard of your choice. Using the spatula place the cooked meat and cheese onto this piece of bread. Place thinly sliced gherkin onto the meat, and then evenly spread the sauerkraut.  Take the remaining piece of bread and gently press it into the pan to get a coating of the remaining oil and juices and place the oiled side downward to top your sandwich.  Cut sandwich on the diagonal and serve.

This can also be served without making it into a sandwich, cutting the “fillings” into 9 bite-sized squares with a sharp knife by making 2 cuts in each direction in a tick tack toe board pattern. (Non-bread method illustrated).








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