Pastrami gets a summertime makeover in this tasty tea sandwich, bursting with fresh elements, such as tomato slices, arugula, and a creamy and tangy avocado spread. Pictured with our Chicken Cordon Bleu Pastry Swirls and Champagne & Tarragon Radish Flower Canapés.
Pastrami-Avocado Tea Sandwiches
Serves: 8
Ingredients
- 8 slices firm white sandwich bread, frozen
- 8 slices Campari tomatoes
- Avocado-Lemon Aïoli (recipe follows)
- 1 cup coarsely chopped baby arugula
- 4 slices deli-style pastrami
- 8 wooden picks
Instructions
- Using a 2-inch round cutter, cut 16 rounds from frozen bread slices, discarding scraps. To prevent bread from drying out, cover with damp paper towels, or store in a resealable plastic bag, and let thaw at room temperature.
- In a large nonstick saucepan, toast bread rounds over medium-high heat until light golden brown on both sides, approximately 2 to 3 minutes per side.
- Using a large sharp knife, cut pastrami slices in half lengthwise.
- Blot tomato slices with paper towels to remove excess juice.
- Spread a layer of Avocado-Lemon Aïoli onto toasted bread rounds. On aïoli side of 8 bread rounds, layer arugula, a tomato slice, and a pastrami piece, folding to fit. Top with a bread round, aïoli side down. Secure with a wooden pick. Serve immediately.
Avocado-Lemon Aïoli
Serves: ½ cup
Ingredients
- 1 Hass avocado, peeled and pitted
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice, divided
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small bowl and using a large fork, coarsely mash avocado. Add mayonnaise, 2 teaspoons lemon juice, salt, and pepper, stirring and mashing until combined and creamy. Pack aïoli into a container and sprinkle top of aïoli with remaining 1 teaspoon lemon juice. Cover surface of aïoli with a sheet of plastic wrap, cover container, and refrigerate for a few hours until needed.
