Name: Pastrami Toasts with Tangy Toppings
Yield: 2
Ingredients: 2 tbsp. unsalted butter -; 4 c. finely shredded red cabbage -; 1/4 c. white wine vinegar -; 1 tbsp. sugar -; Salt -; Freshly ground pepper -; 1/2 c. yellow split lentils -; 2 clove garlic -; Salt -; 2 tbsp. unsalted butter -; 3 scallions -; 1 tbsp. white wine vinegar -; 1/4 c. extra-virgin olive oil -; Freshly ground pepper -; 1/4 c. mayonnaise -; 1/4 c. sour cream -; 1 tsp. white wine vinegar -; 1 1/4 c. finely shredded green cabbage -; Salt -; Freshly ground pepper -; 8 slice rye bread -; Whole-grain mustard -; 3/4 lb. sliced pastrami -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Pastrami Toasts with Tangy Toppings

1. 2 tbsp. unsalted butter -

2. 4 c. finely shredded red cabbage -

3. 1/4 c. white wine vinegar -

4. 1 tbsp. sugar -

5. Salt -

6. Freshly ground pepper -

7. 1/2 c. yellow split lentils -

8. 2 clove garlic -

9. Salt -

10. 2 tbsp. unsalted butter -

11. 3 scallions -

12. 1 tbsp. white wine vinegar -

13. 1/4 c. extra-virgin olive oil -

14. Freshly ground pepper -

15. 1/4 c. mayonnaise -

16. 1/4 c. sour cream -

17. 1 tsp. white wine vinegar -

18. 1 1/4 c. finely shredded green cabbage -

19. Salt -

20. Freshly ground pepper -

21. 8 slice rye bread -

22. Whole-grain mustard -

23. 3/4 lb. sliced pastrami -

How to cook deliciously - Pastrami Toasts with Tangy Toppings

1. Stage

In a large skillet, melt the butter. Add the red cabbage and cook over moderately high heat, tossing, until slightly wilted, 5 minutes. Add the vinegar and sugar. Season with salt and pepper. Add 1 cup of water, cover, and cook over moderately low heat, stirring, until tender, 20 minutes. Uncover and cook until the liquid has evaporated, 5 minutes.

2. Stage

In a medium saucepan, combine the lentils and garlic with 3 cups of water and season with salt. Simmer over moderately low heat until the lentils are just tender, about 15 minutes. Drain, reserving 1/4 cup of the cooking liquid; discard the garlic. Wipe out the saucepan.

3. Stage

Melt the butter in the saucepan. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the lentils, vinegar, and the reserved 1/4 cup of cooking liquid and cook until thickened slightly, about 1 minute longer. Stir in the olive oil and season with salt and pepper.

4. Stage

In a bowl, whisk the mayonnaise with the sour cream and vinegar. Stir in the green cabbage and season with salt and pepper.

5. Stage

Arrange the rye on a work surface and cut each slice into thirds. Spread with mustard and top with the pastrami. Spoon each topping onto 8 pastrami toasts and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.