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Pastrami Club Sandwich with Raisin-Olive Cream Cheese

Presented by Sun-Maid

Servings: 2


  • 1/4 cup cream cheese at room temperature
  • 2 Tbs. finely chopped Sun-Maid raisins
  • 2 Tbs. finely chopped manzanilla olives
  • 1/4 cup mayonnaise
  • 2 Tbs. grainy mustard
  • 6 slices French boule, lightly toasted
  • 8 oz. sliced pastrami
  • 1 medium heirloom tomato, sliced
  • 4 thin slices sweet onion
  • 4 small Bibb or Boston lettuce leaves


  • In a medium bowl, combine the cream cheese, raisins and olives. In a small bowl, combine the mayonnaise and mustard.
  • Divide the cream cheese spread between two slices of bread. Divide half of the mustard mixture between another two slices. Layer half of the pastrami on each slice with cream cheese and top with the two slices of plain toast and spread with the remaining mustard mixture. Layer the top of those slices with tomato, onion and lettuce, then top with the mayo-mustard side of the remaining slices. Skewer with long toothpicks, cut in half and serve.


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