Ingredients
Scale
- 1 7 oz chub Campo Grande Iberico Pastrami
- 1 Extra Large Egg
- 1 cup Duke’s Mayo
- 1/2 cup Spiceology Tomatador Slow Roasted Tomatoes
- 1/2 cup White Onion (small dice)
- 1/3 cup Sweet and Hot Pickles (small dice)
- 1 tsp Spiceology Tomatador Spanish-inspired Mediterranean blend
- 1 Tbsp White Sugar
- 2 Tbsp Despana Sherry Vinegar
- 1 Everything Bagel
- 4 Mozzarella Slices
Instructions
- In a food processor, combine mayo, slow roasted tomatoes, sherry vinegar, sugar, onions, Spiceology Tomatador, and pickles. Blend until smooth place in a container and refrigerate.
- Turn oven on broil high setting. Slice the bagel in half and toast it.
- While toasting the bagel, thinly slice the Campo Grande Pastrami and make sunny side up egg.
- Remove bagel from the oven and coat the bottom in the Spanish Island Dressing. Layer half of the pastrami on the bottom bagel and top with three slices of cheese.
- Broil until it melts and starts to brown lightly. Remove from oven, top with remaining pastrami, more Spanish Island, and remaining cheese.
- Broil till bubbly, remove from oven, top with sunny side egg and enjoy!