PASTRAMI MELT ON RYE
Smoky pastrami layered with sweet, caramelised onions (seasoned with Ahika Pitmasters The Tahi rub), rich melted cheese, and a kick of heat from our Sir-Ahika-Cha sriracha. Add tangy mustard, a drizzle of garlic sauce, and a spoonful of that irresistible Bacon Jalapeño Jam, and you’ve got a melt that’s smoky, spicy, sweet, and seriously addictive.
- Rye bread slices
- Chop online meats NZ Beef Pastrami
- Caramelised onions (seasoned w/ Ahika Pitmasters 'The Tahi' rub)
- Tasty cheese, sliced or grated
- Garlic sauce
- Bacon Jalapeño Jam
- Ahika Pitmasters Sir-Ahika-Cha Sriracha Sauce / Sriracha of preference
- Mustard (yellow or Dijon – your choice)
- Butter (for toasting)
Method
To Caramelize the onions:
1. Slice onions thinly and cook low and slow until golden and soft.
2. Season with a good hit of The Tahi rub for a smoky kick.
To Build the melt
1. Butter the outside of your rye bread slices.
2. On the inside, spread garlic sauce on one slice and mustard on the other.
3. Layer with chopped pastrami, caramelised onions, a spoon of bacon jam, and a drizzle of Sir-Ahika-Cha.
4. Top generously with tasty cheese.
5. Toast it up
6. Heat your cast iron skillet over the barbecue.
7. Place the sandwich in, press down gently, and toast until the bread is golden and the cheese has melted through.
8. Flip and repeat until both sides are perfectly crisp.