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Open-Faced Pastrami Omelet on Pumpernickel

Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 1 sandwich)
What Makes It Great: The old-school deli-shop flavors of pumpernickel, pastrami, horseradish, and whole-grain mustard are irresistible--in a package much lighter than a full deli pileup.

Ingredients

  • 1 1/2 cups thinly sliced peeled English cucumber
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh dill
  • 6 large eggs, lightly beaten
  • 3 ounces chopped pastrami
  • 3 green onions, thinly sliced
  • 2 teaspoons olive oil
  • 4 large Bibb lettuce leaves
  • 4 (1-ounce) slices pumpernickel bread, toasted

Nutrition Information

  • calories 246
  • fat 11.7 g
  • satfat 3 g
  • monofat 5.2 g
  • polyfat 2.1 g
  • protein 17.3 g
  • carbohydrate 18.3 g
  • fiber 2.7 g
  • cholesterol 290 mg
  • iron 3.3 mg
  • sodium 766 mg
  • calcium 86 mg

How to Make It

  1. Combine cucumber, mustard, vinegar, horseradish, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Let stand 10 minutes, tossing occasionally.

  2. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, dill, eggs, pastrami, and onions in a bowl, stirring with a whisk.

  3. Heat a medium nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add egg mixture to pan; cook 2 minutes. Cover, reduce heat to low, and cook 8 minutes or until set. Cut into 4 wedges. Place 1 lettuce leaf on each bread slice; top with 1 omelet piece and 1/4 cup cucumber mixture.