WEEKDAYS 1e|12c|p

Pastrami Sandwich

Michael Symon
Servings: 4
1 to 30 min
Part 1 of 2

Michael shows you the right way to nosh with his mile high sandwich!

  • Ingredients
  • step-by-step directions
Pastrami 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. 
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