Pastrami Sandwich
Added sliced Provolone, which I melted over the top under the broiler and made the sandwiches in pita pockets. Delicious!
Yield
1 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pastrami
sliced |
* |
| 2 | tablespoons |
whole-grain mustard
|
*
|
| 4 | ounces |
beer
|
|
| 3 | slices |
onion rings
intact |
* |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | slices |
rye bread
or thick crusty brown bread |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pastrami
sliced |
* |
| 3E+1 | ml |
whole-grain mustard
|
*
|
| 115.6 | ml/g |
beer
|
|
| 3 | slices |
onion rings
intact |
* |
| 15 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | slices |
rye bread
or thick crusty brown bread |
|
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.
