Pastrami Toasts with Tangy Toppings

Ingredients

• 2 cloves garlic smashed
• 4 ounces cabbage shredded green finely
• 0.5 cup lentils split yellow
• 0.3 cup mayonnaise 
• 0.3 cup olive oil extra-virgin
• 0.8 pound pastrami warmed sliced
• 1 serving pepper freshly ground
• 12 ounces cabbage shredded red finely
• 8 slices cocktail rye bread lightly toasted ()
• 1 serving salt 
• 3  scallions white green minced
• 0.3 cup cup heavy whipping cream sour
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted
• 0.3 cup citrus champagne vinegar 
• 1 tablespoon citrus champagne vinegar 
• 1 teaspoon citrus champagne vinegar 
• 1 serving whole-grain mustard for spreading

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. In a large skillet, melt the butter.
2. Add the red cabbage and cook over moderately high heat, tossing, until slightly wilted, 5 minutes.
3. Add the vinegar and sugar. Season with salt and pepper.
4. Add 1 cup of water, cover and cook over moderately low heat, stirring, until tender, 20 minutes. Uncover and cook until the liquid has evaporated, 5 minutes.
5. In a medium saucepan, combine the lentils and garlic with 3 cups of water and season with salt. Simmer over moderately low heat until the lentils are just tender, about 15 minutes.
6. Drain, reserving 1/4 cup of the cooking liquid; discard the garlic. Wipe out the saucepan.
7. Melt the butter in the saucepan.
8. Add the scallions and cook over moderate heat until softened, about 2 minutes.
9. Add the lentils, vinegar and the reserved 1/4 cup of cooking liquid and cook until thickened slightly, about 1 minute longer. Stir in the olive oil and season with salt and pepper.
10. In a bowl, whisk the mayonnaise with the sour cream and vinegar. Stir in the green cabbage and season with salt and pepper.
11. Arrange the rye on a work surface and cut each slice into thirds.
12. Spread with mustard and top with the pastrami. Spoon each topping onto 8 pastrami toasts and serve.