Chopped me up a bunch of queen olives in brine into a kind of olive salad like you get on muffalettas.
Pan toast the bread, with butter if you want, but not necessary. I used Jewish Rye.
Add up to 1/4 pound of pastrami, pan-fried with horseradish cheddar on top.
Top it off with a dressing of your choice. I went with chipotle mustard, and that was wrong. Something milder would be better, maybe a little aoli.
It’s a sandwich in progress, but the chopped olives are a winner.
