Flight # 4 Recipe

Assemble sandwiches

Lay out four slices of rye bread. Spread 1 tsp coarse grain mustard evenly on each slice. Top each with 2 to 3 ounces (about 2 to 3 slices layered) of thinly sliced pastrami.

Top each sandwich with remaining rye slices. Heat a large skillet over medium heat and melt 1 tbs butter. Place two sandwiches in the skillet; butter the top slices with remaining butter. Cook 3 to 4 minutes until golden, press gently with spatula, flip and cook another 3 to 4 minutes until bread is crisp and pastrami warmed through. Repeat with remaining sandwiches. Cut each into halves or quarters for flight presentation.

Arrange the pastrami rye pieces on the serving board next to sliced dill pickles and a small smear of Dijon mustard for those who prefer a sharper bite.

Slice the dill pickles lengthwise into spears. Place them in a small dish beside the pastrami rye pieces. Spoon the remaining coarse grain mustard and Dijon into small ramekins for guests to add as desired.

Toast baguette and prepare spread

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with 1 tbs olive oil or spray, and toast 6–8 minutes until edges are golden. Meanwhile, stir the softened cream cheese until smooth and fold in chopped dill and a pinch of lemon zest.

Spread about 1/2 tbs of the dill cream cheese on each toasted baguette slice. Top each with a folded slice of smoked salmon (about 1/2 oz per crostini). Finish with a light squeeze of lemon juice from the quartered lemon and a small sprig of dill on top. Arrange on the board.

Assemble each skewer by threading one cherry tomato, one basil leaf (folded if large), and one mini mozzarella ball. Repeat until all 12 skewers are made.

Place skewers on a platter, drizzle each lightly with extra virgin olive oil and then with a thin stream of balsamic glaze. Season with a pinch of sea salt and freshly ground black pepper. Keep chilled until serving.

Make tapenade

In a small food processor or by finely chopping, combine Kalamata olives, green olives, capers, minced garlic, and parsley. Pulse or chop until coarsely combined, then stir in 1 tbs extra virgin olive oil to bind. Taste and adjust salt (usually not needed) and pepper as desired.

Spoon the tapenade into a small bowl and place alongside crackers or crostini on the flight board.

Arrange all composed elements — pastrami rye quarters, smoked salmon crostini, mini caprese skewers, tapenade and crackers — on a large serving board or platter. Tuck microgreens or a small handful of arugula between components for color. Add lemon wedges on the board for extra brightness. Serve immediately so toasted bread and warm pastrami remain at their best.