Leicestershire’s seasonal and regional version of a vegetarian Reubens Sandwich
30 minutes Moderate Serves up to 6
Ingredients
• Jason’s Malted Wildfarmed Ciabattin
• American style Mustard
• Farndon Farm Celeriac
• Drivers Pickles Cabbage
• Drivers Pickles Dill Pickles
• Sparkenhoe Red Leicester
• Lid -Jason’s Malted Wildfarmed Ciabattin
• Spices - Cracked Black Pepper / Coriander Seed / Coriander powder / Paprika / Soft Brown Sugar / Garlic Powder / Onion Powder / Mustard seed
• Olive Oil
Method
1. Make Pastrami Spice Mix
• 2 Tbsp Cracked Black Pepper
• 1 Tbsp Coriander Seed
• 1 Tbsp Coriander Powder
• 1 Tbsp Paprika
• 1 Tbsp Soft Brown Sugar
• 2 Tsp Garlic Powder
• 2 Tsp Onion Powder
• ½ Tsp Mustard Seed
2. Peel and quarter cut celeriac, drizzle with olive and rub in pastrami spice mix, roast at 180c for 30 minutes
Assembly
1. Base – Jason’s Malted Wildfarmed Ciabattin
2. 15g American style Mustard
3. Farndon Farm Celeriac Pastrami - sliced into 4-6 slices
4. 20g Drivers Cabbage
5. 5-6 Drivers Dill Pickles
6. 20g Sparkenhoe Red Leicester
7. Lid -Malted Wildfarmed Ciabattin