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Nations Best® Recipes

Pastrami & Roasted Vegetable Antipasto

Love antipasto salads? Nations Best® First Cut Pastrami can easily and deliciously substitute for prosciutto, draped alongside marinated mushrooms and vegetables, pitted olives, melon slices, hard cheese and roasted vegetables.


  • 2 Tbsp olive oil
  • 2 Tbsp pesto
  • 10 asparagus spears
  • 1 each green, red and yellow pepper, cored, seeded and halved
  • Coarse salt & freshly-ground black pepper, to taste
  • 6 jarred artichoke hearts, halved
  • 6 sun-dried tomatoes
  • 10 black olives, pickled
  • 2 Tbsp fresh lemon juice
  • 12 thin slices Nations Best® First Cut Pastrami
  • 1 Tbsp coarsely-chopped flat-leaf parsley, for garnish
  • Toasted peasant bread, for serving


  1. Preheat the broiler.
  2. Combine 1 TBSP of the olive oil with the pesto in a large shallow bowl. Toss with the asparagus and bell peppers to coat. Season with salt and pepper.
  3. Broil the asparagus and peppers, 5 inches from the heat source, until softened and slightly charred, about 15 minutes. Cool.
  4. Arrange the asparagus, peppers, artichoke hearts, sun-dried tomatoes and olives on a serving platter.
  5. Drizzle with the remaining olive oil and lemon juice.
  6. Drape Nations Best® pastrami slices over the vegetables and sprinkle with the parsley. Serve with toasted peasant bread.

  7. Can serve 2 as a main course or 4 as an appetizer.