Open pastrami on rye with a virgin mary

1 serving Prep: 15 mins

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A fantastic lunchbox meal recipe and the juice forms one of your five daily veggie portions.

By Food24 December 27 2012

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Ingredients (12)

1 Tbs	mayonnaise — low fat
2 tsp	horseradish — grated
2	rye bread — or pumpernickel bread
50 g	radishes — sliced
50 g	cucumber — sliced
100 g	lettuce — shredded, tightly packed
60 g	pastrami — lean

Drink

1	lemon — sliced
200 ml	tomato juice
5 ml	Worcestershire sauce
1 dash	freshly ground black pepper
1	celery stalks — optional

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Method:

Mix mayonnaise and horseradish together, divide in half and spread onto two slices of bread.

Top bread with salad ingredients and drape over pastrami.

Drink:
Fill a glass with ice and lemon and pour over tomato juice.

Season with Worcestershire sauce and pepper. Stir and then serve with celery stick.

This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.