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    Pastrami on Rye with Egg and Caper Pickle

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    Pastrami on Rye with Egg and Caper Pickle

    An American classic, this three-tiered club sandwich has a fantastic flavour and a great combination of textures.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes

    Serves: 2


    • 1 egg, hard boiled
    • 1 tbsp Cooks' Ingredients Nonpareille Capers, drained
    • 10 cornichons, drained
    • 1 tbsp extra virgin olive oil
    • 3 large slices Waitrose Light Rye Quarter loaf
    • 2 tbsp Waitrose Wholegrain Mustard Mayonnaise
    • 75g Waitrose Pastrami (from the deli counter), cut into wafer-thin slices


    1. Preheat the grill to high. To make the pickle, finely chop the egg, capers and cornichons and mix together in a bowl. Add the olive oil and season to taste.
    2. Toast the bread on both sides, then spread one side of each slice with the mustard mayonnaise.
    3. Top one slice with a generous amount of pastrami and a quarter of the pickle, top with another slice of bread and repeat. Finally, top with the last slice of toast, mayonnaise side down.
    4. Skewer the sandwich with cocktail sticks and cut into quarters. Serve with the remaining pickle on the side and dressed salad leaves.

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