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Pastrami Toasts with Tangy Toppings
© Lisa Linder

Pastrami Toasts with Tangy Toppings

  • SERVINGS: 24 hors d’oeuvres

These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.

red cabbage topping

  1. 2 tablespoons unsalted butter
  2. 4 cups finely shredded red cabbage (12 ounces)
  3. 1/4 cup white wine vinegar
  4. 1 tablespoon sugar
  5. Salt
  6. Freshly ground pepper

yellow lentil topping

  1. 1/2 cup yellow split lentils
  2. 2 garlic cloves, smashed
  3. Salt
  4. 2 tablespoons unsalted butter
  5. 3 large scallions, white and tender green parts only, minced
  6. 1 tablespoon white wine vinegar
  7. 1/4 cup extra-virgin olive oil
  8. Freshly ground pepper

green cabbage topping

  1. 1/4 cup mayonnaise
  2. 1/4 cup sour cream
  3. 1 teaspoon white wine vinegar
  4. 1 1/4 cups finely shredded green cabbage (4 ounces)
  5. Salt
  6. Freshly ground pepper
  7. Eight 1/2-inch-thick slices of rye bread, lightly toasted
  8. Whole-grain mustard, for spreading
  9. 3/4 pound sliced pastrami, warmed
  1. MAKE THE RED CABBAGE TOPPING In a large skillet, melt the butter. Add the red cabbage and cook over moderately high heat, tossing, until slightly wilted, 5 minutes. Add the vinegar and sugar. Season with salt and pepper. Add 1 cup of water, cover and cook over moderately low heat, stirring, until tender, 20 minutes. Uncover and cook until the liquid has evaporated, 5 minutes.
  2. MAKE THE YELLOW LENTIL TOPPING In a medium saucepan, combine the lentils and garlic with 3 cups of water and season with salt. Simmer over moderately low heat until the lentils are just tender, about 15 minutes. Drain, reserving 1/4 cup of the cooking liquid; discard the garlic. Wipe out the saucepan.
  3. Melt the butter in the saucepan. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the lentils, vinegar and the reserved 1/4 cup of cooking liquid and cook until thickened slightly, about 1 minute longer. Stir in the olive oil and season with salt and pepper.
  4. MAKE THE GREEN CABBAGE TOPPING In a bowl, whisk the mayonnaise with the sour cream and vinegar. Stir in the green cabbage and season with salt and pepper.
  5. Arrange the rye on a work surface and cut each slice into thirds. Spread with mustard and top with the pastrami. Spoon each topping onto 8 pastrami toasts and serve.