We had some leftovers. 😁
I didnt even have to ask my family what to do with the leftovers. I mean, who doesn't want a giant sandwich? Ok done! I thought about this as a non-reuben Pastrami sandwich. Mustard is great! Beer is great with it too! Let's combine them to make an incredible sauce!
Let's preheat the oven first at 375 degrees. Mix Spicy Mustard, Worcestershire, and dark beer. We had an Octoberfest on hand and it was DELICIOUS! Mix all the ingredients in a bowl and set aside.
Cut the pastrami!! You can cut it thick by hand like this:
Or you can be like my husband and utilize that awesome meat slicer for a thinner cut!!
Let's assemble the sandwich!! This is how I did it but feel free to mix it up. I started by spreading a good amount of the Spicy Brown Beer Mustard Sauce on each side. Layer on 1/2 cup of gouda on the bottom.
Add the Pastrami.
Add the Swiss.
Add another 1/2 cup of Gouda
Add 1 cup of fried onions.
Add the bread topper. Look at you my pastrami monster! But, I'm not done with you yet!!
Wrap the monster in foil and place on a cookie sheet. Top with something heavy. I used two iron skillets. Place in oven (probably on the bottom rack) and cook for 20 minutes.
Pull out of the oven and serve with pickled banana peppers and raw onion!!! You may want a little extra side of that mustard sauce. 😉
Pastrami Sandwich with Spicy Brown Beer Mustard Sauce
Serving Size: 4
Ingredients:
4 TBSP Spicy Brown Mustard
1.5 tsp worcestershire
1/2 cup of dark beer
1 lb pastrami
1 cup of shredded Gouda
6 slices of Swiss Cheese
1 cup of fried onions
12 inch Italian Bread Loaf
Heat oven to 375 degrees. Mix 4 TBSP of Spicy Brown Mustard, 1.5 tsp of Worcestershire, and 1/2 cup of dark beer until incorporated. Smear on both sides of bread. Layer 1/2 Gouda, 1 lb Pastrami, 6 slices of swiss, other 1/2 cup of Gouda, and 1 cup of Fried onions. Place bread topper on, wrap in foil and place something heavy and over proof on top. Cook for 20 minutes. Serve with pickled banana peppers, raw onions and extra mustard sauce for dipping. Enjoy!!!
No comments:
Post a Comment