Split the gluten free bagels and spread each of the cut sides with olivio and a little mustard.

Separate the slices of pastrami, sandwich them between the bagels and put them on a sheet of double thickness kitchen paper on a microwave-proof plate – the paper stops the bread from becoming soggy underneath and sticking to the plate.

Microwave on 750 watts for 1 minute.

While the bagels are warming, slice the dill pickles lengthways.

Take the bagels from the microwave and lift off their tops. Pile in the lettuce and sliced pickles, squirt in some more mustard and enjoy straightaway while they’re still warm.

Recipe from Good Food magazine

Low FODMAP Recipe

Hot pastrami bagels

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2 gluten free bagels

olivio, for spreading

American mustard  (not onion)- we like French's

dill pickles

a handful of torn iceberg lettuce leaves

120g pack pastrami (cured beef brisket)

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