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18 ounces (510 g) peppercorn-crusted

pastrami, sliced thin

12 slices pepper jack cheese

12-15 green leaf lettuce leaves

12 sandwich-style dill pickle slices

sriracha Thousand Island dressing

6 Maplehurst® Sourdough Vienna Rolls, thawed

SRIRACHA THOUSAND ISLAND DRESSING

1 cup (240 mL) Thousand Island dressing

2 tablespoons (30 mL) sriracha sauce

Preheat oven to 410°F.

Make sriracha Thousand Island dressing by mixing ingredients together

and stirring to blend well.

Bake rolls for 6-8 minutes, then set aside to cool.

Slice rolls in half horizontally.

Place bottom half of roll on serving plate. Spread 1½ - 2 tablespoons

(23-30 mL) sriracha Thousand Island dressing on the bottom of the rolls,

then layer on lettuce, 3 ounces (85 g) pastrami, 2 slices pepper jack

cheese and 2 pickle slices. Place top of roll on sandwich and serve.

Peppercorn-crusted pastrami, piled high with pepper jack cheese, lettuce, pickle slices and sriracha Thousand Island dressing on a Maplehurst® Sourdough Vienna Roll.

SASSY PASTRAMI & SWISS TORPEDO

INGREDIENTS PREP STEPS SERVINGS: 6

WANT TO TRY IT? ASK YOUR REP ABOUT THE MAPLEHURST® SOURDOUGH VIENNA ROLL (23564)

CHEF’S TIPWant a vegetarian alternative

to corned beef? Try a Cauliflower Reuben!