Michael shows you the right way to nosh with his mile high sandwich!
- For the Sandwich
- Kosher Salt
- Freshly Ground Pepper
- Olive Oil
- 4 Hoagie rolls; toasted
- 1 pound shavedPastrami
- 2 cups thinly sliced Onions
- For the Swiss Fondue
- 1 cup Dry White Wine
- 1 Shallot (minced)
- 1 pound Gruyere Cheese (shredded)
- 1 teaspoon Cornstarch
- 1 tablespoon Dijon Mustard
- Place a large sauté pan over high heat.
- When the pan is hot, add some Olive Oil and 1/2 of the Pastrami. Cook for 30 seconds per side then remove to a plate. Repeat with the other half, trying to get as much caramelization as you can.
- Reduce the heat to medium-high and add the Onion with a pinch of Salt. Cook for 3-5 minutes until they soften and begin to caramelize. Next separate the Onions in to 4 piles while still in the pan.
- Divide the Pastrami equally and place on top of the Onion piles. Using a spatula, remove to a toasted Hoagie Bun and top with some, or a lot of the Swiss Fondue. Enjoy!
- For the Swiss Fondue:
- In a medium saucepot, combine the White Wine and Shallots. Place over medium-high heat and bring to a simmer. Reduce for 2-3 minutes.
- In the meantime, mix together the Shredded Cheese and Cornstarch. When the Wine has reduced by at least 1/3, whisk in the Cheese/Cornstarch mixture. Stir constantly until all of the Cheese has melted. Season generously with Salt and the Dijon Mustard.