2. Thinly slice wombok and spring onions. Toss in a bowl with 1 tbsp olive oil, 1 tbsp vinegar, salt and pepper. Set aside.
3. Stir to combine sour cream, 2 tbsp tomato sauce, 1 tsp vinegar and 1-2 tsp worcestershire sauce. Rinse, chop and add pickled cucumber (use to taste). Season with salt and pepper.
4. Cut bread loaf into 12 slices. Toast in the oven for 5 minutes, or until crunchy.
5. Assemble four sandwiches with an even amount of beetroot, pastrami, wombok and sauce. Top with a slice of bread, repeat to make a double decker sandwich. Serve with a side of golden carrots, any remaining sauce and pickled cucumbers.
Gluten friendly option - bread is replaced with GF bread No beef option - pastrami is replaced with turkey.
Baby wombok, 1/2 *
Spring onions, 1/4 bunch *
Sour cream, 1/2 tub (100g) *
Baby/pickled cucumber, 1 packet
Wholemeal rye bread loaf, 1
Pastrami, 1 packet
FROM YOUR PANTRY
Olive + oil (for cooking), salt, pepper, white wine vinegar, tomato sauce / ketchup, worcestershire sauce