Pastrami sourdough toast

 A hearty gourmet toast layered with pastrami, melted Comté, sautéed mushrooms and pesto rosso on grilled sourdough, finished with fresh salad and a squeeze of lemon. Easy, well thought and packed with flavour.

An indulgent toast that’s closer to a meal than a snack.

Thick slices of sourdough are grilled until golden, then loaded with slices of pastrami, melted Comté, and a generous pile of sautéed mushrooms. A layer of pesto rosso brings sweetness, depth, and a gentle umami hit, while fresh salad leaves add a refreshing crunch.

Right before serving, a squeeze of lemon cuts through the richness and ties everything together.

Ingredients

• Sourdough bread, thickly sliced

• Pastrami, sliced

• Comté cheese, grated or thinly shaved

• Mixed mushrooms, sautéed in butter or olive oil

• Pesto rosso (sun-dried tomato pesto)

• Salad leaves (romaine, lamb’s lettuce, or similar)

• Lemon wedge

• Optional: cracked pepper, chilli flakes, or mustard seeds

Method

1. Toast or grill the sourdough until well-coloured on both sides.

2. Spread a layer of pesto rosso onto the warm bread.

3. Top with sautéed mushrooms, pastrami, and Comté.

4. Return briefly to the pan or grill just to melt the cheese.

5. Finish with fresh salad leaves.

6. Serve immediately with a wedge of lem

on. Squeeze over the top just before eating.