This sandwich is so amazing and incorporates my Jalapeno Garlic Dill Pickles from an earlier post! I know you will love it! This recipe uses Tandoori Naan which is an Indian bread, if you have trouble finding the tandoori garlic naan you can use plain. This goes very well with the Roasted Beet & Apple Salad. xo
8 Pieces of Tandoori Naan (available at Trader Joe's)
1 lb Sliced Pastrami
16 Slices Pepper Jack Cheese
32 Slices Jalapeno Garlic Dill Pickles
1 8 ounce Bag Arugula
Set 8 slices of the tandoori naan on a large parchment lined baking sheet. Top 4 of the pieces of naan with 1/4 of the pastrami, add 2 slices of the pepper jack cheese on top of the pastrami. Place under broiler and broil until cheese is melted. Place 8 pickles on top of the melted cheese on each and then add the arugula on top of the pickles on each. Top with naan to make a sandwich, and cut in half. Makes 8 half sandwiches or 4 whole sandwiches. Serve with additional pickles.