Recipe of the Chef Grégory Corman
For 1 bagel
4 IQF smoked provolone slices
50g pastrami in slices
1 pinch of Alfalfa or bean sprouts
Freshly ground black pepper
Slice the bagel in half widthways.
Soften the butter and mix with the mustard until smooth.
Thinly slice the tomato.
Brush the two cut surfaces of the bagel with the butter and mustard mixture.
Place the slices of tomato, Provolone and pastrami and the bean sprouts on the bottom half of the bagel. Place the other half over the top and serve. (This can also be served warm – just remove the bean sprouts.)