Pastrami and spiced fennel slaw sandwich

Ingredients

• 4 thick slices country-style white sourdough
• Cultured butter, to spread
• Dijon mustard, to spread
• Baby snow pea tendrils, to serve
• 250 gm shaved pastrami (we use LP's Quality Meats)
• 4 slices provolone
• Spiced fennel slaw
• 2 1/2 tbsp Sherry vinegar
• 1 1/2 tsp crushed Aleppo pepper
• 2 tsp honey
• 60 ml (1/4 cup) lemon-infused extra-virgin olive oil
• 1 baby fennel, trimmed, shaved lengthways
• 1 Lebanese cucumber, shaved lengthways
• 1 large golden shallot, shaved into rings
• 1/4 cup each (firmly packed) flat-leaf parsley and dill leaves

Instructions

1. 1

   1.: For spiced fennel slaw, place vinegar, pepper, honey and oil in a large bowl, season to taste and whisk to combine. Add remaining ingredients and toss to coat; set aside until ready to use.

2. 2

   2.: Preheat a sandwich press. Butter one side of each piece of sourdough and place on press. Close and cook until golden (2-3 minutes).

3. 3

   3.: To assemble, place 2 pieces of sourdough, butter-side down on separate plates and spread liberally with mustard. Top each with spiced fennel slaw, followed by tendrils, pastrami then provolone, finishing with remaining toast, butter-side up. Serve immediately with remaining slaw on the side.