5 flour tortillas, cut into 6 triangles each

olive oil, for brushing

coarse sea salt, for sprinkling

1 2-pound (910-gram) navel pastrami roast

1/3 cup sauerkraut, liquid drained

1 small red onion, sliced into semicircles

10 Haddar Israeli Cucumbers in Brine or other Israeli pickles, chopped

yellow mustard, for drizzling

1/4 cup Glicks Ketchup

3 tablespoons Gefen Honey

1 tablespoon Tuscanini Balsamic Vinegar

1 tablespoon fish-free Worcestershire sauce, such as Tonnelli

2 tablespoons vegetable oil

1 tablespoon lemon juice

salt, to taste

pepper, to taste