Easy recipe for Pastrami Melt Rolls with melted mozzarella cheese
200g kale – rinse & dry torn leaves
4 Portuguese rolls
200g grated mozzarella
400g Pastrami (cooked beef)
4 eggs (from your pantry)
2 tomatoes – slice thinly (½ cm)
2 tbsp Dijon mustard
4 dill pickles – cut lengthways into quarters
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 160°. Prepare all ingredients as indicated above.
Kale chips: Place on a tin foil lined baking tray and drizzle with olive oil (just enough to coat). Season with salt and pepper and toss to coat. Spread in a single layer, not overcrowding the tray, and bake for 13-15 minutes until crisp. Every 5 minutes or so shake the tray. When done (you want them to be dried and crispy but not browned), remove and set aside.
Portuguese rolls: Place on a separate baking tray and bake for 10 minutes. Remove and cut in half. Sprinkle the grated mozzarella over both halves, place back in the oven and bake for another 2-3 minutes until the cheese has melted. Remove, add the pastrami to the bottom half and warm for another minute.
Fried eggs: Place a non-stick pan on medium-high heat and add a little knob of butter. When hot, break the eggs into the pan, one at a time. Fry sunny side up for 2 minutes until the white is set and the yolk (yellow) is still runny. Season with salt and pepper to taste.
Serve the Portuguese roll topped with fresh tomato, fried egg and a smear of Dijon mustard and top with the other half of the roll. Add the kale chips on the side. You can eat the pickles on the side or on the roll.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.