Jewish Deli Pastrami Sandwich

Okay, maybe it just tastes like it came from your favorite deli. Or almost like it came from your favorite deli! Here is a quick mid-week dinner I love to throw together for Brein.

Sliced pastrami (from the meat counter at your grocery store)

Dill Pickles

Yellow Mustard

Provolone Cheese Slices

Four slices of Bread (Traditional is rye, in this photo I used the new thin buns from Thomas)

The key to this is the toasting of the meat. Lay the Pastrami out on a cookie sheet (with sides) and heat in the oven at 350 until the little pieces get crispy. Remove the meat and place your bread face dow2n on the same sheet in all the juices. Cook until lightly toasted. Then layer to your liking. My tip? Bread, mustard, cheese pickles, meat, pickles, cheese, mustard, bread. Once you've layered pop back into the oven to melt the cheese. (If you layer it as suggested the cheese keeps all the goodness in and makes it a little less messy)!! Serve with a nice green salad. WALAH! An easy dinner fit for a chef.

What is my favorite Deli in So CAL?? Hands Down it's Katella Deli - Los Alimitos, CA