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By Shane Young | July 15, 2014 |
Makes 2 wraps (1 lunch serving)
For those of you who miss a good pastrami-on-rye sandwich, this one is pretty amazing! I love how the tangy pickles and pungent grainy mustard play off each other. The warm pastrami works nicely with the bitter and crunchy radicchio wrap. You also get the benefit of good bacteria from live cultured pickles, which makes this lunch especially nutritious. No need to pick up a deli sandwich anymore. This wrap is not only healthier for you, but it will also leave you feeling warm and satisfied all afternoon. On top of all this, the artist in me loves the colors of this wrap. It’s beautiful, delicious and nutritious.
6 slices of pastrami
6 slices of lacto-fermented pickles*
2 tbsp (22 g) grainy mustard
2 tbsp (4 g) minced parsley
2 large leaves of radicchio
*Buy pickles in the perishable section, not the shelf-stable kind in the grocery section that are brined in vinegar. I’m talking about real, lacto-fermented pickles made with salt and water. Ask your produce manager or dairy manager to help you find them.
For each wrap, place a leaf of radicchio on a plate. Add 1 tablespoon (2 g) of parsley, 1 tablespoon (11 g) of mustard, and 3 round slices of pickles to the lettuce. In a microwave, place the pastrami on a plate and cover with a paper towel. Heat for 30 seconds. (You can also warm the pastrami in a toaster oven if you prefer.) Top the sandwich with the warm pastrami. To pack this, pack the radicchio and dressings in a separate container from the pastrami, since you’ll be heating it at the office.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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