Pastrami Benedict sandwich

You will make a lot  more pastrami than you need for 4 sandwiches, so you will be able to continue enjoying it the following days. Only when you are about to prepare the sandwich do you poach the eggs and make the hollandaise sauce. In this case, you add mustard to the sauce at the end of the cooking process, a taste twist that is particularly delicious with both the poached egg and the pastrami.

In advance

1. For the brine, bring 2 litres of water to the boil in the pink salt and brown sugar. In the meantime, halve the bulb of garlic. Turn off the heat, add the rest of the ingredients and let it steep for about 15 minutes.
2. Add 3 litres of cold water to the brine and allow it to cool completely.
3. For the pastrami, place the veal breast in a suitable dish. Pour in sufficient brine to fully cover the meat. Place the dish in the refrigerator and allow the meat to brine for at least 7 days; turn the meat every day during brining.

Method

1. Ignite the charcoal in the Big Green Egg and heat to a temperature of 160°C. In the meantime, grind or crush all the ingredients for the rub in a mortar or food processor.
2. Rinse the veal breast under cold running water and pat it dry. Rub the veal breast all over with the rub.
3. Place 1 Apple Wood Chunk and 2 Hickory Wood Chunks among the glowing charcoal. Place the convEGGtor in the EGG, put the Rectangular Drip Pan (or a Disposable Drip Pan) and then the Stainless Steel Grid in the EGG. Place the veal breast on the grid and insert the pin of the Dual Probe Remote Thermometer into the centre of the meat. Close the lid of the EGG and set the core temperature of the meat to 93°C. Bring the EGG to 110°C and leave the pastrami to smoke and cook for about 4 hours until the set core temperature has been reached.
4. Remove the pastrami from the EGG and let the meat cool down.
5. Vacuum seal the pastrami or wrap it tightly in a few layers of cling film. Place in the fridge for 1 to 2 days so that the delicious touch of flavour created by cooking the meat on the Big Green Egg can be absorbed by the meat.

TO SERVE

1. Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 160°C.
2. Meanwhile, for the poached eggs, bring a pan with 3 litres of water, the salt and the vinegar to the boil. Break 2 of the eggs into one coffee cup each, make a whirlpool in the water and let the 2 eggs slide into the whirlpool one by one. Turn down the heat and poach the eggs for about 4 minutes. Cool immediately in ice water and leave to drain and cut off any remaining unevenness from the poached eggs. Poach the remaining eggs in the same way.
3. Cut enough of the pastrami into thin slices to cover 4 buns. Cut the artisan buns horizontally into three parts. Place the bread on the cut side on the grid. Close the lid of the EGG and grill the bread for about 1 minute. Turn the top and bottom of the buns a quarter turn and turn the middle part of the buns over and grill for another minute.
4. Mix the egg yolks with the sushi vinegar with a hand blender until frothy. Heat the egg yolk mixture while beating with a whisk over medium heat to a maximum of 75°C. In the meantime, melt the butter, but do not let it get hot. Continue to beat the egg yolk mixture and slowly add the melted butter. Remove the pan from the heat and stir the mustard into the hollandaise sauce.
5. Spread coleslaw over the bottom half of the buns. Divide about half of the pastrami slices on top. Cover with the middle part of the buns and then top off with the rest of the pastrami and a poached egg. Spoon over a generous spoonful of hollandaise sauce and cover with the top of the bread.