Recipes

Open Face Pastrami with Tomatoes, Bacon, and Sharp Provolone

Share |
Print

Serves: 4

Ingredients:

At the deli, ask for 1 lb. Black Bear® Pastrami (very thinly sliced)

Instructions:

Preheat oven to 375 degrees

Spread the mustard on the rye, layer the pastrami, the tomatoes and the provolone. Melt the butter on a sheet pan. Place the sandwiches on the pan and cook for about 10 minutes. Should be hot through-out and lightly browned on top. Arrange two slices of the pre-cooked bacon on top and serve.

Shopping List:

At the deli, ask for 1 lb. Black Bear® Pastrami (very thinly sliced)

  • 4 slices seedles Jewish rye bread
  • 1/3 cup Black Bear® Stone Ground Mustard
  • 2 ripe hierloom tomatoes (sliced)
  • 8 ounces sharp provolone (sliced)
  • 8 pieces sliced Black Bear® Gourmet Imported Bacon (cooked)
  • 3 ounces whole butter for grilling the bread