Name: Pumpernickel Pastrami Panini with Rosemary-Ale Jus
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
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

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.

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Pumpernickel Pastrami Panini with Rosemary-Ale Jus

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