Take your sandwiches to the next level with this tasty English twist.
Preheat the oven to 200C/400F/Gas 6.
Pour the rice wine vinegar, sugar, salt and mustard seeds into a saucepan and heat until simmering and the sugar has dissolved.
Put the cucumber into a bowl and pour the hot vinegar mixture over the top, add the dill then stir well and set aside to infuse.
Meanwhile, toast all the sourdough bread and spread with butter. Lay 4 slices onto a board and spread with mustard. Top with half the pastrami then half cheese and a layer of pickled cucumber. Place a second piece of bread on top of each sandwich, then spread with mustard, and repeat the layers of pastrami, cheese and pickled cucumber. Top with the last piece of bread so you have 4 x 3 story high sandwiches.
Take 4 large sheets of baking parchment and wrap each sandwich individually in the parchment, then secure with string.
Place the parcels onto a baking sheet in the oven and bake for 10 minutes until hot through.
Heat a deep fat fryer to 160C or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the parsnip and carrot peelings into the oil in batches and fry for 4-5 minutes until crispy but not browned – you want to dry the peelings out, leaving them dried but not burnt. Drain onto kitchen paper and toss with salt.
Serve the hot sandwich with a pile of parsnip and carrot crisps.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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