Perfect Pastrami Bagel Sandwiches

Incredibly versatile, Nations Best®Pastrami can be made into many sandwiches beyond the classic Reuben. This recipe is especially good with the chopped capers and cornichons – baby pickles, mixed in the mayonnaise. You can also choose other breads or greens like endive, radicchio, arugula or spinach.

Meat Suggestions

• Nations Best®Pastrami Bottom Round

Ingredients

• 6 Tbsp mayonnaise

• 2 Tbsp Dijon mustard

• 2 Tbsp chopped cornichons

• 2 Tbsp chopped drained tiny capers

• 1 Tbsp chopped flat-leaf parsley

• Freshly-ground black pepper, to taste

• 4 bagels, halved and toasted

• 1 bunch (6 oz) watercress, stems trimmed, leaves washed and patted dry

• 24 thin slices Nations Best®First Cut Pastrami

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Directions

Serves 4

1. Combine the mayonnaise, mustard, cornichons, capers, parsley and pepper. Reserve.

2. Spread the bagels with the mayonnaise mixture.

3. Cover the bottom halves of the bagels evenly with the watercress and pastrami. Cover with the top of the bagel and serve immediately.