Pastrami sandwich with ras el hanout, couscous and Amstel herbs
In chef Peter Lute’s book ‘The Power of Herbs’ you’ll find this recipe for an insanely delicious herby pastrami sandwich.
Peter Lute on his choice of herbs for this dish:
Many wild herbs grow along the Amstel, such as plantain, yarrow, sorrel and ground elder. Most have a firm texture. You can use them to make this delicious sandwich.
Method
Preheat the oven to 180 degrees. Bake the rolls in the oven. Let them cool slightly and cut them in half.
Put a little olive oil in a pan and heat the ras el hanout in it. Don’t let it get too hot, as the herbs will become bitter. Add the couscous and stir it several times. Remove the pan from the heat. Add mayonnaise to taste. Coarsely chop the fresh herbs and mix them in.
Generously fill the rolls with the salad and loosely arrange the pastrami on top. You can also briefly grill the pastrami.
Tip:
You can replace the pastrami with various types of ham, braised meat or dry-cured sausages.
Title: The Power of Herbs
Author: Peter Lute
Price: €29.99
Publisher: Carrera
Image: © Remko Kraaijeveld
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