Picnic Baguette with Wagyu Pastrami
60g Wagyu pastrami sliced thin
35g Fior di latte sliced
3-4 Large basil leaves
250g red long chilli sliced
1/2 cup white vinegar
1/3 cup water
1/3 cup sugar
2 tsp salt
1 tsp mustard seed
1 tsp coriander seed
3 Bay leaves (fresh if possible)
Place sliced chilli and bay leaves in a sterilised jar.
Bring vinegar, sugar, mustard seeds, coriander seeds, water and salt to the boil.
Carefully ladle the hot liquid over the chillies and fill to the top.
Using a cloth (as the jar will be hot) tighten the lid firmly and let cool to room temperature.
Store in the fridge until use (These will last up to 6 months unopened and 3-4 weeks once opened)
Smear a generous layer of butter on your baguette.
Place slices of pastrami on top, layer on fior di latte, add basil leaves and top with pickled chilli.