We share with you our recipes, reviews, tips and thoughts on building a happy home together through food.
There is a Subway outlet right below my apartment building, and when I first moved in here (which was the first time I’ve lived by myself, away from family), it became my source of sustenance for a few weeks till I learnt to cook for myself. I convinced myself that it was a cheap and healthy way to eat out, loading my sub with veggies and taking advantage of half-priced footlong deals (this was before the ubiquitous $5 footlong was introduced).
One of my favorites used to be the pastrami sub; I’d never eaten Pastrami before, and started really enjoying the delicious flavor of the thin slivers of meat. Honey mustard sauce was my condiment of choice, cheddar my cheese and pile on the cucumbers and onions. I miss those sub nights, so I’ve started building my own pastrami sub – its is much cheaper, I get to use my choice of bread, and use much tastier, fresher, deli pastrami instead.
I kept the building blocks the same – cheddar cheese to top the pastrami with, cucumbers and tomatoes to go with the meat, along with a few leaves of spinach nestled under the pastrami, and a nice dollop of store-bought honey mustard sauce. Fresh whole wheat kaiser rolls from the neighborhood bakery worked best; they were hearty and thick enough to handle extra slices and all the veggies without disintegrating into a wet mess that normal sandwich rolls would. A couple of minutes under the broiler (open-faced to melt the cheese), adding in the veggies and my better-than-Subway Pastrami sandwich was ready to be devoured! (Minus the Jared guilt trips!)
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