What You’ll Need
- Deli pastrami. Use 16 slices, one for each roll.
- Provolone. Cut 8 slices in half to make 16 pieces.
- Pickle spears. Cut 8 spears in half lengthwise and pat them dry so excess brine stays off the baking sheet.
- Dijon mustard. Divide 1 tablespoon among the pastrami slices, spreading a thin smear on each.
How to Keep the Rolls Together
Set the provolone and pickle near one end of each pastrami slice so you can roll the meat snugly around the filling. Place each roll seam-side down and leave a little space between the bites so the edges can crisp.
How to Serve Pastrami Lexington Bombs
Let the bites rest for 2 to 3 minutes so the melted cheese settles slightly. Transfer them to a platter and serve warm with toothpicks if desired.
Low Carb 4-Ingredient Pastrami Lexington Bombs Recipe Card
Warm pastrami rolls filled with melted provolone, pickle spears, and Dijon mustard.
- Prep time — About 10 minutes
- Bake time — 10 to 12 minutes
- Rest time — 2 to 3 minutes
- Yield — 16 bites
- Servings — 8
Ingredients
- 16 slices deli pastrami
- 8 slices provolone cheese, halved
- 8 pickle spears, halved lengthwise and patted dry
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet or small baking dish with parchment paper.
- Lay out the pastrami and spread a thin smear of Dijon over each slice. Top each with half a slice of provolone and half a pickle spear.
- Roll the pastrami snugly around the filling. Arrange the rolls seam-side down on the prepared pan, leaving a little space between them.
- Bake for 10 to 12 minutes, until the pastrami edges are crisp and the provolone is melted and bubbling.
- Let rest for 2 to 3 minutes, then transfer to a platter and serve warm.