Recipe courtesy of Emily K Hobbs
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

Divide pastrami equally between 4 slices of bread; top with apples and onions, and white Cheddar cheese. Top with remaining bread slices.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Chicken Salad, Avocado and Cheddar Panini

Recipe courtesy of Trisha Yearwood

Turkey Pastrami on Pumpernickel

Recipe courtesy of Guy Fieri

Pastrami Tartine

Recipe courtesy of Apollonia Poilane

Pastrami Cupcakes

Recipe courtesy of Gina Ciaburri

Turkey Pastrami

Recipe courtesy of Guy Fieri

Pumpernickel Ham and Watercress Sandwich

Recipe courtesy of Ellie Krieger

Screaming Crab Melts on Pumpernickel

Recipe courtesy of Robin Miller

Smoked Trout Mousse on Pumpernickel

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking