Sandwich WITH PASTRAMI
INGREDIENTS / BASE
- Artisan bread
- Pastrami
- Pickles
- White cabbage and red cabbage
- Parsley
- Mint
AIOLI SAUCE:
- Yolk 140 g
- Refined oil 470 ml
- Dijon mustard 4 g
- Apple cider vinegar 30 ml
- Mirin 90 ml
- Cranberry berries 1 kg
- Sugar 300 g
- Salt 5 g
- TUNDRA BERRIES ELIXIR by Herbarista 15 ml
LET'S START WITH THE PREPARATION OF AIOLI SAUCE:
- Heat cranberries and sugar in a saucepan to a boil
- Grind them in a blender and rub the mass through a sieve
- Let it cool down
- Separately beat the yolks, mustard, mirin, apple cider vinegar until foam forms
- Then add refined oil to this mass, add it gradually until the aioli thickens
- Mix the aioli with cranberry puree in a 50/50 ratio and bring to taste with salt and Tundra BERRIES ELIXIR syrup.
Then:
- Chop the white and red cabbage into strips in a 50/50 ratio, add a little fresh parsley and mint, cranberry aioli, mash a little
- Heat the pastrami in a frying pan with a little water
- Assemble our sandwich, warm up 2 slices of bread, spread cabbage with aioli, pickles and pastrami on half, cover with the other half.