Emeril's Favorite Pastrami Sandwich
Submitted by MMilovanski
Emeril’s pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.
YIELD
1 servingPREP
10 minCOOK
10 minREADY
20 minSix ounces of pastrami simmered in beer and whole-grain mustard for three minutes. Onion rings charred on the grill. Thick rye toasted on a cooler section of the same grate. That’s the entire plan, and it’s a good one.
The beer-mustard simmer is what separates this from a cold deli stack. The pastrami soaks up the malt and sharp mustard as the liquid reduces slightly, and every bite carries that warmth all the way through.
Build it hot and eat it immediately.
Ingredients
Directions
Preheat a grill.
Season onions with salt and pepper and brush with oil.
In a small saucepan combine beer and mustard and bring to a boil.
Add pastrami and simmer for 3 minutes.
Grill onions on both sides and toast bread on a cooler part of the grill.
When all ingredients are heated, prepare sandwich.
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