pastrami, pickle, emmenthal and mustardMakes 1 sandwichrye bread 2 slices Colman’s mustard a g

pastrami, pickle, emmenthal and mustard

Makes 1 sandwich

rye bread 2 slices
Colman’s mustard a generous amount
pre-sliced emmenthal 2 slices
pastrami 4 slices
dill pickle 1 large, sliced thinly lengthways

Spread both pieces of bread with a generous amount of mustard (or less, if you don’t want your eyes to water as you bite in). Lay the cheese, then the pastrami, then the pickle slices (if you start with the cheese it will act as a guard against sog). Sandwich together.

FromThe Little Book of Lunch by Caroline Craig & Sophie Missing (Square Peg, £16.99)