Episode 3 – Pumpernickel Pastrami Panini

After coming across this recipe numerous time in various books and on television, Elisabeth and I decided to put this one to the test. Was the combination of apple, cheese, pastrami and onion too much for our pallets or did we have our first official cuisine made quick?

Ingredients:

• 2.5 tablespoons unsalted butter, divided
• 1 cups beef broth
• 1/3 cup dark beer
• 3/4 teaspoons minced garlic
• 3/4 teaspoons minced fresh rosemary leaves
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper, divided
• 1 1/2 cups thinly sliced yellow onion
• 3/4 cups thinly sliced apple
• 1/4 teaspoon salt
• 6 ounces shaved pastrami
• 4 slices pumpernickel bread
• 2 ounces thinly sliced sharp white Cheddar

Directions:

To make the rosemary-ale jus, melt 1/2 tablespoon butter in a medium sized saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary, onion powder and pinch pepper, and allow to simmer.

In a large cast iron skillet, melt 1 tablespoons butter over medium-high heat. Stir in onion, apple, salt and a pinch pepper, and cook for 5 to 6 minutes, stirring frequently, until light golden brown and tender; remove from skillet and set aside.

Divide pastrami equally between 2 slices of bread; top with apples and onions, Cheddar and Swiss cheese. Top with remaining bread slices.

Melt 1/2 tablespoon butter in same skillet; place 2 sandwiches in pan, place the bottom of a heavy skillet on top, and press down to flatten. Cook for 2 minutes, flip, press down with heavy skillet again, and cook an additional 2 minutes, or until crisp. Divide rosemary-ale jus into 2 small bowls (70 style of course), and serve with panini for dipping.

Since so many ingredients were already on-hand for this meal, I do not have an accurate approximate price for the ingredients. The price of many of these items will vary depending on the time or year and your geographic location.