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  • 4 brioche buns

  • 300 gm Primo pastrami

  • 2 brown onions thinly sliced

  • 1 TBSP lemon thyme

  • 1 TBSP olive oil

  • 100 gm gruyere cheese, grated



  • In a small pan on a medium heat, fry onion in olive oil for 10-15 minutes moving constantly

  • Turn down heat to avoid burning if necessary

  • Add the picked thyme leaves to the pan half way through cooking

  • Set aside when caramelised

  • Cut the buns in half and place on a lined baking tray with the cut sides up

  • Place the pastrami evenly on the 4 bases

  • Mix the onion with grated cheese and spoon onto the remaining bun lids

  • Season with a little pepper

  • Place under a hot grill for 3 -5 minutes until the pastrami is hot and the cheese is melted

  • Put both halves of the bun back together and serve immediately