- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
The trick here is to cut the meat and veggies super tiny so that all the amazing flavors come together in every bite.
Yield: 28 slices
2 large plum tomatoes, diced
1 large red onion, diced
1 cube Gefen Frozen Garlic
1 teaspoon Tuscanini Lemon Juice
1 teaspoon oil
salt
pepper
1 package pastrami, diced, divided
1 French baguette
oil spray, such as Glicks
1/2 cup crispy onions, for garnish
Preheat oven to 400 degrees Fahrenheit.
In a medium-sized bowl, combine the tomatoes, onion, garlic, lemon juice, oil, salt, pepper, and pastrami – except for one-third cup pastrami, which should be reserved for garnish. Allow to marinate.
Slice baguettes into half-inch-thick slices and lay on a baking sheet. Lightly spray each slice with oil spray. Bake for seven to 10 minutes or until golden.
In a frying pan, sauté one-third cup pastrami for about five minutes or until crunchy.
To assemble, spoon veggie mixture on top of each slice of bread. Garnish with pastrami and crispy onions.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
Reviews