Brush the inside of the ciabatta bread with the butter flavored oil. Toast the bread lightly brown on the inside. Reserve for plating.
Toss the arugula in a bowl with lemon juice, extra virgin olive oil, sea salt, and ground pepper.
Spread the mayonnaise on the bottom of the toasted ciabatta bun. Spread the spicy brown mustard on the top of the ciabatta bun.
Pre-heat oven to 450°F. Place the sliced pastrami on a sizzle platter or sheet pan making sure to arrange it to the length and width of the ciabatta bread. Warm in the oven for 2-3 minutes.
Remove from oven then top the pastrami with the sliced provolone cheese and sauerkraut then return to the oven to melt the cheese and warm the sauerkraut, about 1-2 minutes. Using a spatula lift the pastrami with melted Swiss and sauerkraut then place on the bottom of the ciabatta bun.
Cut the sandwich on a bias then arrange the two halves on the plate with a portion of egg salad and serve.
Ingredients
1 ea. Delancey Street Deli® 8-inch Ciabatta Sub Roll, toasted
1 1/2 tbsp. Brilliance Butter Flavored Oil
1 1/2 tbsp. West Creek® Spicy Brown Mustard
1 1/2 tbsp. West Creek Whole Egg Mayonnaise
1 cup Peak Fresh Produce® Arugula
1/4 ea. Peak Fresh Produce® Lemon(s), juice only
1 1/2 tbsp. Piancone® Oil, Olive, Extra Virgin
1/8 tsp. West Creek® sea salt kosher
1/8 tsp. Magellan® Black Pepper, ground
6 oz. West Creek® pastrami, bottom round, sliced thin
