Monday, February 4, 2013

Pastrami Rye Sandwiches

A perfect pairing with my french onion soup, this pastrami rye sandwich is quick, easy, and delicious.  There's just something about a hot sandwich that makes me happy.  Don't get me wrong, I like cold sandwiches.  But a hot sandwich gives me the warm fuzzy feeling I need on a day like this.  This recipe makes 3 good sized sandwiches (although when served with soup, 1/2 sandwich is plenty!).  It's adapted from this Emeril recipe.  Here's how Mama makes it:

Pastrami Rye Sandwiches

- 1/2 lb. deli pastrami, thinly sliced
- 2 T. whole grain dijon mustard
- 1/2 c. beer (whatever kind you have on hand, or beef stock if you prefer)
- 1 loaf rye bread, sliced
- 3 slices swiss cheese
- dill pickle spears, optional (but it just feels right)


1.  Preheat broiler setting on your oven to low.  Slice the bread into 1/2-3/4" slices, and place on a baking sheet.  Set aside.

2.  In a skillet over medium heat, mix the beer and mustard.  Bring to a boil, then reduce heat to low and add the pastrami.

3.  Allow pastrami to simmer over medium-low heat for about 5 minutes.  Meanwhile, broil the bread for about 3-5 minutes on each. 

bread should be slighly browned and crisped to perfection

4.  Remove bread from oven, flip, and place a slice of cheese on half of the slices.  Return to the oven for about 3 minutes until cheese is melted and slightly browned.

5.  Split the pastrami between the three sandwiches, then top with the other slice of bread.  Spread more mustard on the slice without cheese, if desired.

serving suggestion
make that, highly suggested!

for Peanut's, I left the bread untoasted
and used American cheese because
we ran out of Swiss...

crazy enough, she even likes rye bread!

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