Pastrami! (Not quite a recipe, but interesting re-creation possibilities.)

I promise, the recipe is coming. However, until then try re-creating this incredible sandwich that I found at Lulu Petite at the San Francisco Ferry Building (I will be asap).

So, from what I saw preparation was pretty easy. Here's the MiniFridge conversion method: Take two pieces of good crusty bread and iron one side of each for about 20 seconds until nice and crunchy. Build your sandwich from bottom to top like so: piece of bread, browned side in, spread a mix of olive oil, the teeniest bit of lemon juice, and dried sage. Stack pastrami slices, chopped romaine lettuce, and lastly some thinly sliced Gruyere cheese (my favorite). Put on the second piece of bread, browned side in. Iron according to Grilled Cheese! With an iron! Omnom! This was seriously one of the best sandwiches I had ever had. I will say, in the one I had at Lulu's the marinade was named a "Lulu's Preserved Meyer Lemon, Fennel, and Sage Marinade." However, I don't think an exact replica is required because the pastrami and Gruyere were very dominating, if fantastic flavors. However, it is why I suggest only a small amount of lemon juice; Meyer lemons are milder, and preserved-ness lessens the acidity. San Francisco really does have great food =) Oh, and because Moxie tagged me on favorite 6, I'll list my favorite 6 food blogs: Hot Knives No Recipes Foodie at Fifteen Closet Cooking Bitchin Camero The Jewels of New York