Thursday, November 19, 2009
Grilled Pastrami & Corned Beef on Rye
I love the sandwich... The possibilities are almost endless. I've been known to go into a deli and just ask for a sandwich and give them free reign on what they make. It usually throws the person into a tailspin when I do - unless they are a true sammy master... Anyhoo, the pastrami and corned beef on rye is one of my favs. I always start with some nice fresh rye and a good quality pastrami, corned beef, and Swiss cheese.
Pastrami - I like Boars Head the best
Red Onion, sliced thin
Brown or Dijon Mustard
Start by heating a medium saute pan to a mediumish heat (not quite medium but not quite medium/low). Take the pastrami and corned beef and warm it up in the pan for a minute or two then move it to a plate or cutting board. Butter one side of each of the pieces of bread then add the bread butter side down to the pan and let it warm up for a minute or so. Top the brad with the Swiss cheese and you can put on some nice brown or Dijon mustard at this point too. Add the onion and meats on top of the cheese. Put the two slices together and cook until the outside of the bread is browned to your liking and everything inside is nice and warm. Plate, eat & enjoy!
Happy Cooking & Eating...