2 packs of tuna pastrami
2 brioches
1.05 oz of cucumber pickle
1 tablespoon of butter
2 tablespoons of mustard
2.80 oz de of purple kale sliced
1.40 oz of grated carrot
1 tablespoon of mustard or yogurt
½ lemon, scraps and juice
½ sliced chilli without seeds (optional)
Salt, as needed
Black pepper, as needed
For the salad, add all the ingredients, mix and reserve.
Open the brioches, spread butter on both sides and toast in a frying pan over medium heat. Spread the mustard with the bread still warm.
Build the sandwich as follow: bread, tuna pastrami, cucumber pickles, coleslaw salad and bread again.
