Pumpernickel Pastrami Panini With Rosemary Ale Jus Recipes

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REUBEN PASTRAMI/ NAVEL PASTRAMI



Reuben Pastrami/ Navel Pastrami image

Provided by Food Network

Categories     main-dish

Time P5DT1h15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups kosher salt
1/2 cup brown sugar
6 cloves garlic, chopped
2 teaspoons pink curing salt #1
One 4- to 5-pound beef navel
1/2 cup ground allspice
1/2 cup ground coriander
1/2 cup ground black pepper
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard

Steps:

  • For the brine: Add 1 gallon of water to large pot. Add salt, sugar, garlic and curing salt and stir until it dissolves.
  • Put navel in brine fully submerged. Leave in refrigerator for 5 days.
  • For the pastrami: Preheat the oven to 350 degrees F and remove the navel from the brine. Stir together the allspice, coriander, pepper, brown sugar, garlic powder and dry mustard in a bowl. Sprinkle the rub all over the navel until fully covered. Place in a roasting pan and cover with foil. Bake until a fork can easily pierce through, about 1 hour. Slice when ready.

GRILLED SWEET SWISS PASTRAMI SANDWICHES



Grilled Sweet Swiss Pastrami Sandwiches image

This pumpernickel, pastrami, onion and apple sandwich is based on a recipe by Emily Hobbs ( a constestant on Food Network's Ultimate Recipe Showdown). I've made a couple changes based on personal preferences and such. This can be served with an au jus broth made from beef broth, garlic, and a splash (or more) of ale. I like it with cabbage soup. But, this sandwich is great on its own as well. Enjoy!

Provided by the_cookie_lady

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

4 teaspoons butter, divided
2 cups thinly sliced sweet onions
1 cup thinly sliced apple
12 ounces shaved pastrami (turkey pastrami is great, too)
4 teaspoons Dijon mustard, divided
4 ounces thinly sliced baby swiss cheese
8 slices pumpernickel bread

Steps:

  • In large non-stick skillet, melt 2 teaspoons of butter and saute onion, stirring frequently, until golden brown and tender. Remove from pan.
  • Spread the remaining 2 teaspoons of butter evenly over one side of each piece of bread. Place two slices butter side down in pan. Spread about a teaspoon of mustard on each. Layer 1/4 of the meat, onion, apples, and cheese (in that order) on each piece. Top with another slice of bread butter side up. Fry until bottom slice of bread is crispy and flip the sandwiches. Continue to fry until crispy and cheese is melted.
  • Repeat with remaining ingredients to make two more sandwiches. Slice diagonally and serve.

Nutrition Facts : Calories 477.1, Fat 18.8, SaturatedFat 10, Cholesterol 93.3, Sodium 1313, Carbohydrate 44.7, Fiber 6.2, Sugar 7.5, Protein 32.6

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