Pumpernickel Pastrami Panini with Rosemary-Ale Jus |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
5 tablespoons unsalted butter, divided |
1 3/4 cups beef broth |
3/4 cup dark beer |
1 1/2 teaspoons minced garlic |
1 1/2 teaspoons minced fresh rosemary leaves |
1/2 teaspoon onion powder |
1/2 teaspoon freshly ground black pepper, divided |
2 1/2 cups thinly sliced yellow onion |
1 1/2 cups thinly sliced apple |
1/2 teaspoon salt |
12 ounces shaved pastrami |
8 slices pumpernickel bread |
4 ounces thinly sliced sharp white cheddar |
Directions:
1. To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.
2. In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender; remove from skillet and set aside.
3. Divide pastrami equally between 4 slices of bread; top with apples and onions, and white Cheddar cheese. Top with remaining bread slices.
4. Melt 1 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. Repeat process with remaining 1 tablespoon butter and additional 2 sandwiches; slice sandwiches in half, diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with panini for dipping.
5. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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