The Best Pastrami Sandwich Recipe

A delicious Pastrami Sandwich recipe from Food Network star and Cleveland’s Lola restauranteur, Michael Symon:

Here’s what you need for the sandwich:

Image Courtesy of abc.go.com
Image Courtesy of abc.go.com
  • Kosher Salt
  • Freshly Ground Pepper
  • Olive Oil
  • 4 Costanzo’s rolls; toasted
  • 1 pound shaved pastrami
  • 2 cups thinly sliced Onions

For the Swiss Fondue:

  • 1 cup Dry White Wine
  • 1 Shallot (minced)
  • 1 pound Gruyere Cheese (shredded)
  • 1 teaspoon Cornstarch
  • 1 tablespoon Dijon Mustard

Directions for the sandwich:

  1. Place a large sauté pan over high heat.
  2. When the pan is hot, add some Olive Oil and 1/2 of the Pastrami. Cook for 30 seconds per side then remove to a plate. Repeat with the other half, trying to get as much caramelization as you can.
  3. Reduce the heat to medium-high and add the Onion with a pinch of Salt. Cook for 3-5 minutes until they soften and begin to caramelize. Next separate the Onions in to 4 piles while still in the pan.
  4. Divide the Pastrami equally and place on top of the Onion piles. Using a spatula, remove to a toasted Hoagie Bun and top with some, or a lot of the Swiss Fondue. Enjoy!

For the Swiss Fondue:

  1. In a medium saucepot, combine the White Wine and Shallots. Place over medium-high heat and bring to a simmer. Reduce for 2-3 minutes.
  2. In the meantime, mix together the Shredded Cheese and Cornstarch. When the Wine has reduced by at least 1/3, whisk in the Cheese/Cornstarch mixture. Stir constantly until all of the Cheese has melted. Season generously with Salt and the Dijon Mustard.

Recipe courtesy of abc.go.com.

FacebookTwitterGoogle+Share