PASTRAMI ON RYE

image MAKES 4 SERVINGS

EVERY NEW YEAR’S DAY, my parents would have friends over to watch the football games—yes, “games”: we’d have a number of TVs going at the same time, so regardless of who you were rooting for, you could come over to our place and cheer on your team. Sports differences aside, pastrami sandwiches on rye were always the great equalizer. My dad would pick up corned beef and make a horseradish mayonnaise that was admittedly pretty heavy on the horseradish—and everyone loved them. If you’ve spent any time in New York delis, you know pastrami sandwiches are often served with Dijon mustard and a pickle on the side, so my version joins both of my favorite traditions: my dad’s classic version with the famous deli sandwiches from NYC. The best of both worlds.

½ cup vegan mayo

¼ cup prepared horseradish

1 pound Pastrami Roast (here) or Field Roast Wild Mushroom Quarter Loaf, thinly sliced so it is almost beginning to shred

4 slices Creamy Original Field Roast Chao Cheese

8 slices vegan rye bread, lightly toasted

6 large leaves green leaf lettuce, washed and spun dry

2 on-the-vine tomatoes, sliced ¼ inch thick

½ medium-size red onion, thinly sliced

4 dill pickles

¼ cup Dijon mustard

1. In a bowl, combine the mayo and horseradish and set aside.

2. In a skillet over medium heat, place the roast and ¼ cup of water. Lay the slices of Chao Cheese over the top, and cook, covered, for 2 to 3 minutes, until the roast is hot and the cheese is melted. Remove from the heat.

3. Spread the mayo mixture on one side of all eight slices of rye. Top four of the slices with equal amounts of the roast and cheese. Garnish with the lettuce, tomato, and onion and top with the remaining slices of bread, mayo side down.

4. Slice the sandwiches in half and serve with pickles and Dijon.