Pastrami Toasts with Tangy Toppings

Name: Pastrami Toasts with Tangy Toppings
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 2 cloves garlic, smashed; 113 grams 1/4 cups finely shredded green cabbage; 118 milliliters yellow split lentils; 59 milliliters mayonnaise; 59 milliliters extra-virgin olive oil; 340 grams sliced pastrami, warmed; 1 serving Freshly ground pepper; 340 grams cups finely shredded red cabbage; 8 slices (1/2-inch-thick) rye bread, lightly toasted; 1 serving Salt; 3 scallions, white and tender green parts only, minced; 59 milliliters sour cream; 1 Tbsp sugar; 2 Tbsps unsalted butter; 59 milliliters white wine vinegar; 1 Tbsp white wine vinegar; 1 teaspoon white wine vinegar; 1 serving Whole-grain mustard, for spreading

This recipe serves 1. One portion of this dish contains approximately 123g of protein, 167g of fat, and a total of 2916 calories. Head to the store and pick up garlic, rye bread, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

In a large skillet, melt the butter.

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Butter

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Frying Pan

Add the red cabbage and cook over moderately high heat, tossing, until slightly wilted, 5 minutes.

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Red Cabbage

Add the vinegar and sugar. Season with salt and pepper.

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Salt And Pepper

Vinegar

Sugar

Add 1 cup of water, cover and cook over moderately low heat, stirring, until tender, 20 minutes. Uncover and cook until the liquid has evaporated, 5 minutes.

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Water

In a medium saucepan, combine the lentils and garlic with 3 cups of water and season with salt. Simmer over moderately low heat until the lentils are just tender, about 15 minutes.

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Lentils

Garlic

Water

Salt

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Sauce Pan

Drain, reserving 1/4 cup of the cooking liquid; discard the garlic. Wipe out the saucepan.

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Garlic

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Sauce Pan

Melt the butter in the saucepan.

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Butter

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Sauce Pan

Add the scallions and cook over moderate heat until softened, about 2 minutes.

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Green Onions

Add the lentils, vinegar and the reserved 1/4 cup of cooking liquid and cook until thickened slightly, about 1 minute longer. Stir in the olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil