For 2 sandwiches
- 4 slices of sandwich bread,
- 1 or 2 ripe avocados (depending on the size),
- 1 bunch of coriander,
- 1 lime,
- ½ red cabbage,
- 25 g of mustard seeds,
- 25 ml of Banyuls vinegar,
- 4 slices of old cheddar,
- 200 g of very thinly sliced pastrami,
- Salt, freshly ground pepper,
- 50 g of melted butter.
- For the mustard seeds in pickles:
- ½ cup of mustard seeds,
- ¾ cup apple cider vinegar,
- ¼ cup white vinegar,
- ½ tsp. to s. coarse salt,
- 1 c. at s. of sugar.
Rinse the mustard seeds with water. Soak them with apple cider vinegar, salt and sugar for 3 hours, bring to a boil and cook for 30 minutes over low heat, stirring regularly. Remove from the heat and let cool in the open air. Once cold, add the white vinegar.
Prepare the avocado puree: crush the avocado flesh with the lime juice and half a bunch of coriander, salt and pepper. Strip the other half of the bunch of coriander. Reserve in the fridge.
Prepare the red cabbage salad: very finely slice (with a knife or mandolin) the red cabbage. Add the mustard seeds in pickles and the Banyuls vinegar. Leave to marinate for 5 to 10 minutes, add a little salt and freshly ground pepper. Adjust seasoning. Add the rest of the finely chopped cilantro at the last moment, before assembling your sandwiches.
Spread avocado puree on each slice of sandwich bread spread out on the work surface. Place 1 slice of old cheddar on top. Spread the pastrami on half of the slices, add a good spoonful of red coleslaw, then close with the other part of the sandwich.
Spread each side of the sandwiches with the melted butter. On a very hot grill, toast 2 to 3 minutes on each side, enjoy.
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