The New York Deli
We have a new fave on The Toastie Club menu... The New York Deli-icious!
In the 19th century The Big Apple was swarming with newcomers from Europe who added their stamp to the city by setting up authentic delicatessens introducing New York to flavours from home. Many of these were Jewish immigrants fleeing persecution and setting up shop in NYC; and soon a series of cured and seasoned meats, pickles and rye breads were flying out the doors and quickly becoming staples in any New Yorker's diet. The New York Deli sandwich was born.
Some of the most popular ingredients in this iconic style of sarnie have made their way into our toasties, and they taste great! We're thinking Joey Tribbiani would be a fan too...
Have a go at the below, and let us know how you get on!
Slice your sourdough diagonally, to enlarge the size of the slices. Butter one side (the outer sides) of each slice with butter, and inside spread a layer of American mustard - making sure you go right to the edges. Top with a couple of slices of pastrami, thinly sliced Emmental, and slice a large pickled gherkin longways. Finally, dress with a handful of rocket and top with the second slice of buttered sourdough.
Pop a knob of butter into a preheated pan, and place the assembled toastie on top. Pop something of weight - whatever you have around the kitchen - on top of the toastie to flatten it, and leave for 2 minutes, until the bread is golden brown. With confidence, flip the toastie, and repeat, allowing the other side to cook for a further 2 minutes.
Once the cheese is melted and the toastie is thoroughly golden on both sides, remove from the frying pan and leave to cool for a minute before slicing and serving.