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.