Persian-ish Pastrami Sandwich [The Joon]

A Persian-ish pastrami sandwich with tang, crunch, and soul. You can also try it in person at Café Joon.

Ingredients

• 2 slices sourdough

• ½ pastrami

• ¼ cup sliced pickles

• ½ cup shredded cabbage

• 2 slices cheddar cheese

• 2-3 tablespoon Hormuz Island Dressing (for the bottom bread)

• 1-2 teaspoon Dijon mustard (for the top bread)

• Butter or olive oil (optional, for toasting)

Method

1. Spread Hormuz Island Dressing on the bottom slice of bread. Layer on the pastrami, sliced pickles, shredded cabbage, and cheddar cheese.

2. Spread Dijon mustard on the top slice and close the sandwich.

3. Optional but recommended: brush the outside of the bread with olive oil or butter. Toast in a pan or grill press over medium heat until golden and melty, about 3–4 minutes per side.

4. Slice. Serve. Enjoy.
   
   

Hormuz Island Dressing
A creamy, punchy Persian-ish twist on Thousand Island.

Yields: Approximately 1½ cups

Ingredients

• 1 cup raw cashews, soaked overnight and drained

• ¾ cup water

• 3 tablespoons tomato paste

• 2 tablespoons apple cider vinegar

• 1½ tablespoons date syrup or honey

• 1 teaspoon salt

• 2 tablespoons onion powder

• ⅔ cup chopped pickled cucumber (use a Persian brand if possible)

Method

1. Add all ingredients except the chopped pickle to a blender.

2. Blend until smooth and creamy.

3. Add the chopped pickle and pulse a few times to incorporate — you want some texture.

4. Store in a sealed jar in the fridge for up to 5 days.