Mini Pastrami and Horseradish Sandwiches
Recipes for Home and Restaurant
by Nadine Lloyd
1 freshly baked brown bread – sliced
1.1lb (500g) pastrami – thinly shaved
10 cherry tomatoes – sliced
Spreadable cream cheese
Butter each slice of bread.
On one slice, spread the cream cheese and a small amount of horseradish cream.
Add two layers of pastrami.
Add cracked pepper to taste.
Close the sandwich with the second slice of buttered bread.
Carefully cut off the crusts.
Cut the remaining sandwich into small 1.2x1.2in (30x30mm) bite-sized squares.
Lift the tops off each square and place a slice of tomato onto the pastrami.
Replace the top.
Display on a serving platter.
Garnish with fresh pea sprouts.