Charred Pastrami Sandwich


Love Handle Plant-based pastrami

KaranaTM ground jackfruit meat

Wheat Gluten

Onion powder, paprika, salt, black pepper, BBQ sauce, miso paste, light soya, maple syrup, hot sauce, salt, smoked liquid, bbq sauce, paprika, black pepper crush, sugar


720g AP Flour
20g Sugar
25g Salt
15g Yeast
400ml Water at 50°C


1/2 Japanese cucumber
5g Dill
5g Mint
200g Vegan yoghurt
Juice of half lemon
Salt to taste



Mix dry ingredients together in a bowl, add water and knead until dough becomes smooth. Cover it with cling film and let it raise in room temperature for 30-40 minutes.


Dice cucumber into 1cm cubes, slice dill and mint thinly and mix everything into the yoghurt. Season to desired taste.

Once the flatbread dough has risen, pinch 50-80g and roll out the dough using a rolling pin. I like to cook it over charcoal but it also cooks well over a pan. Once charred, on both sides, remove and start plating.

Scoop your desired amount of Tzatziki over the flatbread, and place 4-5 slices Love Handle Pastrami over it. Garnish with some dill and olive oil.