Salt Beef Focaccia with Truffle Fries

Method

Prepare the mustard mayonnaise
Mix 1 tsp of English mustard with 250ml of mayonnaise until smooth.

Assemble the sandwich.
Spread 1 tbsp of the mustard mayonnaise over the bottom half of the focaccia. Layer with one slice of salt beef or pastrami, two slices of Emmental cheese, and 2 tbsp of red cabbage kraut or pickled red cabbage.

Lightly toast in a dry pan or toastie maker until the cheese has melted, or serve cold if preferred.

Deep fry skin-on fries for 3–4 minutes, until golden brown and crisp. Season with truffle seasoning.

Serve the focaccia alongside the truffle fries with a drizzle of mayonnaise and grated pecorino cheese.