The Amazing Hot Pastrami Pesto Sandwich

Hot pastrami sandwich with pesto olive oilI love a good pastrami sandwich. There’s the much adored, toothsome Jewish classic on rye bread with good mustard and kosher dill pickles. And then there’s this very different italian masterpiece with the wonderful flavor of Pesto which is utterly amazing and delectable.

I came across the hot pastrami with pesto sandwich at a tiny hole-in-the-wall takeout sandwich shop near where I worked. It was the end of my first week at a new job. My work group took me there as a welcome and I’m so glad they did. It was a great way to get to know the ladies and an introduction to a mouthwatering treat. Okay, here are the directions and ingredient list.


Pesto Infused Olive Oil
Make the pesto oil at least a day in advance so that the flavors meld. Gather the ingredients. Wash and de-stem the bunch of basil and pat the leaves dry. Peel the fresh garlic. Put the basil leaves, garlic, olive oil and salt in your food processor or blender.  Whirl and pulse until it’s a smooth liquid. Place the pesto infused olive oil in a jar and store in the fridge. It’s also wonderful on fish or chicken.

Gather the sandwich ingredients. Warm the pastrami in the microwave or oven. Wash the tomato and cut into 1/2 inch thick slices. Wash the lettuce and pat dry. Cut 2 thin slices of red onion. Slice, de-stem, and take out the insides of the Peperoncini. Slice the Dutch Crunch or Sourdough roll in half lengthwise. Drizzle the pesto infused oil over the cut sides of both roll halves. Stack the lettuce, sliced red onions, sliced ripe tomato and peperoncini on one half of the roll. Stack the warm pastrami on the other half of the roll. Put the halves together and enjoy!

Ingredients for one sandwich:
1 Dutch Crunch or Sourdough roll
1/3 lb. best pastrami
1 or 2 romaine, green or red leaf, or butter lettuce leaves
1 ripe, sweet smallish tomato
2 thin slices red onion
1 or 2 sliced peperoncini

Ingredients for pesto infused olive oil:
1 cup fruity extra virgin olive oil
3 big cloves fresh garlic
1 bunch fresh green basil
1/2 tsp salt

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