Toasted pastrami fingers

Toasting this club sandwich makes the best snack ever! Nici Wickes doesn't scrimp when it comes to packing these cheesy, pickley pastrami fingers full of plenty of fillings

By Nici Wickes
  • 10 mins preparation
  • 5 mins cooking
  • Makes 12
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 100 gram butter, softened
  • 12 slice sandwich bread
  • 200 gram gruyére cheese, sliced
  • 6 gherkins, sliced
  • 200 gram pastrami (or ham)
  • 20 gram butter, for cooking


  • 1
    Butter each bread slice on one side only.
  • 2
    Top 4 bread slices with the cheese and gherkins, then another slice of bread, butter-side down. Butter the upper sides and top with pastrami (use all of it), followed by the remaining bread slices. Butter the tops, remove the crusts and slice each into three fingers.
  • 3
    Heat a second measure of butter in a frypan until bubbling. Add the fingers, buttered-side up. Cook until golden, then flip and cook for a further 2-3 minutes or until the cheese is melted.
  • 4
    Serve immediately.

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