Open sandwich with pastrami and crème fraîche from The Gourmet Farmer Deli Book: Food As It Used to Taste by Matthew Evans and Nick Haddow and Ross O'Meara

  • rye bread
  • whipping cream
  • Show all ingredients...

  • EYB Comments

    Can substitute storebought wholegrain mustard for the book's homemade "Ross's wholegrain mustard," which requires 1 month advance preparation. Can substitute storebought pastrami for the book's homemade "Pastrami," which requires 3 days advance preparation and smoking. Can substitute storebought pickled cabbage for the book's homemade"Three-day pickled cabbage," and storebought crème fraîche for the book's homemade"Crème fraîche," which requires 12-36 hours advance preparation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute storebought wholegrain mustard for the book's homemade "Ross's wholegrain mustard," which requires 1 month advance preparation. Can substitute storebought pastrami for the book's homemade "Pastrami," which requires 3 days advance preparation and smoking. Can substitute storebought pickled cabbage for the book's homemade"Three-day pickled cabbage," and storebought crème fraîche for the book's homemade"Crème fraîche," which requires 12-36 hours advance preparation.

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