PLOUGHMANS PLATTER WITH PASTRAMI

Pastrami is the main event in the Rueben sandwich. The American grilled sanga is layered with sauerkraut **, pastrami, thousand island dressing and Swiss cheese in between slices of rye bread. Here’s a deconstructed version designed like a ploughman’s lunch platter. All made with tasty goodies from the Torello Farm shop. The cabbage is quickly pickled using the liquid from the bread & butter zucchini pickles.

serves about 4 people.

2 cups finely shredded green cabbage

jar of Torello Farm bread & butter zucchini pickles, 1/3 cup pickling liquid reserved

¼ cup mayonnaise (Kewpie brand works well)

½ teaspoon sriracha chilli sauce, or to taste (optional)

packet of Torello farm grass-fed beef pastrami

120g Main Ridge Capony cheese

1 bunch radishes, washed

Slices of Tuerong Farm baguette or rye bread

Place the cabbage in a glass or ceramic bowl. Pour over the reserved pickle liquid and toss to coat well. Set aside for 30 minutes, tossing occasionally.

Stir the siracha with the mayonnaise to combine. Transfer to a small serving bowl.

To serve, arrange the meat, cheese, radishes  and bread and butter zucchini on a serving board with the bowls of mayonnaise, cabbage and bread alongside for diners to help themselves.

Recipe by Fiona Hammond, May 2024.

**If you wish to learn how to make sauerkraut (fermented cabbages), check out our fermentation workshop.