Pastrami sandwich with triple-cooked chips

Name: Pastrami sandwich with triple-cooked chips
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 6 desiree potatoes, cut into 1.5cm-thick chips; 10 thyme sprigs; 2 garlic cloves, chopped; Sunflower oil, to deep-fry; 8 slices sourdough; 20 slices pastrami; 3 Padron peppers (pimientos de Padron– small Spanish green peppers) or 2 long green chillies, thinly sliced; 1/4 cup (60ml) Forvm Chardonnay Vinegar or other white wine vinegar; 1 1/2 tbs rice vinegar; 1/2 tsp black peppercorns; 1/2 tsp coriander seeds; 2 bay leaves; 2 tbs caster sugar; 1/4 red cabbage, thinly sliced; 1/3 cup (100g) aioli; 1 tbs each finely chopped capers,; Dill pickle, dill and flat-leaf parsley leaves; 2 tbs bottled horseradish; 1 tbs hot English mustard; 1 tbs lemon juice; 2 tbs olive oil

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The Bentley Bar's pastrami sandwich with triple-cooked chips

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by delicious. team

delicious. team

Oct 03, 2015

It's pub grub, but better. Begin this recipe 1 day ahead.

6 desiree potatoes, cut into 1.5cm-thick chips
10 thyme sprigs
2 garlic cloves, chopped
Sunflower oil, to deep-fry
8 slices sourdough
20 slices pastrami
3 Padron peppers (pimientos de Padron– small Spanish green peppers) or 2 long green chillies, thinly sliced

Pickled red cabbage

1/4 cup (60ml) Forvm Chardonnay Vinegar or other white wine vinegar
1 1/2 tbs rice vinegar
1/2 tsp black peppercorns
1/2 tsp coriander seeds
2 bay leaves
2 tbs caster sugar
1/4 red cabbage, thinly sliced

Parsley & caper aioli

1/3 cup (100g) aioli
1 tbs each finely chopped capers,
Dill pickle, dill and flat-leaf parsley leaves

Mustard & horseradish sauce

2 tbs bottled horseradish
1 tbs hot English mustard
1 tbs lemon juice
2 tbs olive oil

Method

1.

Bring a large saucepan of salted water to the boil over high heat. Reduce heat to medium, add the potato chips, thyme and garlic, and cook for 5 minutes or until the potato is just tender. Drain, discarding thyme and garlic. Transfer chips to a baking tray. Chill in the fridge overnight to dry out.
2.

The next day, for the pickled cabbage, place the vinegars, peppercorns, coriander seeds, bay leaves, sugar, 1/3 cup (80ml) water and 3 tsp salt in a saucepan and bring to the boil over medium heat. Place the cabbage in a heatproof bowl and pour over the hot liquid. Cover and set aside to cool.
3.

For the parsley and caper aioli, combine all the ingredients in a bowl. Season and set aside.
4.

For the mustard and horseradish sauce, whisk together all the ingredients in a bowl, then set aside.
5.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 140°C. Deep-fry the chips for 7 minutes or until light golden. Drain on paper towel and set aside to cool slightly. Increase heat until oil temperature reaches 180°C. Return the chips to the oil and deep-fry for a further 5 minutes or until golden and crisp. Drain on paper towel, and sprinkle with salt. Set aside to cool slightly.
6.

Place the sourdough on a board. Spread 4 slices with the mustard sauce and the other 4 slices with parsley and caper aioli. Top the mustard-coated slices with pastrami, then season. Drain the pickled cabbage, then place on top of pastrami. Top with the peppers. Sandwich with the aioli-coated slices. Serve the sandwiches with chips.