I am a BIG sandwich fan. There is just so much you can do between the confine of two buns (get your minds out of the gutter). Continuing on the never-ending cabbage journey I recently talked about, I was inspired to use some up, along with other fridge leftovers. I often end up making sandwiches when I have nothing substantial to make supper with, or I’m cooking for one. In this case, Shannon was at work, and I realized I was starving, with a relatively empty fridge. I scrounged around for some scraps, grabbed an egg (because when all else fails, there are always eggs), and start conjuring something up. I wasn’t sure where it was going, but once it was all said and done, this beauty was born. Spicy cabbage, briny pastrami, melty cheese, topped with a gooey fried egg, and some fresh broccoli sprouts. It was extremely satisfying, and I’m now desperately craving another one as I write this…
- 1 bun
- Olive oil
- Handful of green cabbage (shredded)
- Sriracha to taste
- Salt & pepper
- Dash of white wine vinegar
- 3-4 slices pastrami
- 2 eggs
- Broccoli sprouts (or any kind)
- Aged white cheddar
- In a pan on medium heat, add a drizzle of olive oil. Once heated, add shredded cabbage.
- Saute cabbage until softened, about 3-5 minutes, adding vinegar and sriracha about half-way through.
- Toast your bread or bun, spreading a generous amount of mayo on each side.
- Once cabbage is sauteed, place on bottom bun.
- In the same pan, give a your pastrami a quick sear, about 1 minute, until heated through.
- Place pastrami on top of cabbage.
- In the same pan, turn up the heat a notch or two, adding some more oil to the pan.
- Fry both eggs to your preference (I decided to go with over easy on this one).
- While your eggs are still cooking, place cheese on top, helping it melt, then place onto sandwich, top with sprouts, and bun.
Don’t tell me that doesn’t look glorious! I can’t look at all that gooey-ness without getting hungry…