Thaw the Tribeca Oven French Baguette for 15– 30 minutes and refresh in a 375℉convection oven for 12 – 16 minutes. Once cooled, cut into 4 equal pieces and slice each piece lengthwise to create sandwich bread.
Blanch the broccoli rabe or broccolini in salted water for 3 minutes.
Heat the oil in a medium sauté pan and lightly brown the garlic.
Once the broccoli rabe or broccolini is blanched, drain and add to the pan sautéing for 3-4 minutes, until the stalks are tender. Remove from heat.
Thinly spread the horseradish mustard on the inside of each bread slice.
On the bottom slice of bread, layer 6 slices of the pastrami, 3-4 stalks of the broccoli rabe or broccolini, and one slice of Havarti cheese, halved. Melt the cheese in a hot oven or in a salamander. Remove and top with top piece of bread. Serve.