Wash and cut carrots, halving them lengthwise. Then, proceed to wash spring onion, shake dry and cut into fine pieces. Rinse the lemon and pat dry.
For the sandwich spread, cut the lemon in half and squeeze the juice into a small dish. Add mayonnaise, Maille Old Style Dijon mustard and paprika, stir and season with salt and pepper. Put this aside to be used as the spread at the end of the sandwich building process.
Toast 2 slices of white or whole grain bread on both sides (in a toaster or with butter in a grill pan). Roast carrots with a little bit of extra virgin olive oil until fully cooked (about 3 minutes). Crack egg into the same pan, season with salt and pepper. Cook for about 1 minute, turn and cover with cheddar and fry until golden brown (don’t overcook the yolk – you want it to be a bit runny in the middle). Brush bottom slice with a combination of mustard and mayonnaise. Garnish with swiss chard, slices of pastrami, fried egg, carrots, spring onions, fried onions and the top slice of bread.
For a vegetarian spin, simply replace the pastrami with smoked tofu or tempeh.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille