Pastrami Panini With Rosemary Beer Au Jus
This restaurant-worthy pastrami panini recipe features caramelized apples and onions, sharp cheddar, and a rich rosemary beer au jus dip
30 minutes, 4 panini
This restaurant-worthy pastrami panini recipe features caramelized apples and onions, sharp cheddar, and a rich rosemary beer au jus dip
30 minutes, 4 panini
Ingredients
| 5 Tbsp | Butter, divided |
| 1¾ cups | Beef broth |
| ¾ cup | Dark beer |
| 1½ tsp | Minced garlic |
| 1½ tsp | Minced fresh rosemary leaves (or 1/2 tsp dried rosemary, crushed) |
| ½ tsp | Onion powder |
| ½ tsp | Freshly ground black pepper, divided |
| 2½ cups | Thinly sliced yellow onion |
| 1½ cups | Thinly sliced apple |
| ½ tsp | Salt |
| 12 oz | Shaved pastrami |
| 8 slices | Pumpernickel bread |
| 4 oz | Thinly sliced sharp white cheddar |
Preparation
| 1. To make the au jus, melt 1 Tbsp butter in a medium-sized saucepan, over medium-low heat. |
| 2. Whisk in beef broth (1¾ cups), beer (¾ cup), garlic (1½ tsp), rosemary (1½ tsp fresh or ½ tsp dried crushed), onion powder (½ tsp), and ¼ tsp pepper (¼ tsp from ½ tsp of freshly ground black pepper), and allow to simmer. |
| 3. In a large cast-iron skillet , melt 2 Tbsp butter (2 Tbsp from remaining unsalted butter) over medium-high heat. |
| 4. Stir in onion (2½ cups), apple (1½ cups), salt (½ tsp), and the additional ¼ tsp pepper (remaining from ½ tsp of freshly ground black pepper). |
| 5. Cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender. |
| 6. Remove onion and apple mix from skillet and set aside. |
| 7. Divide pastrami (12 oz) equally between 4 slices of bread (4 slices from 8 slices of pumpernickel bread). |
| 8. Top pastrami with cooked apples and onions, and white cheddar cheese (4 oz). |
| 9. Top with remaining bread slices (remaining 4 slices of pumpernickel bread). |
| 10. If you have a panini press, use that to cook panini. Otherwise, use instructions below. |
| 11. Melt 1 Tbsp butter (1 Tbsp from remaining unsalted butter) in the same skillet . |
| 12. Place 2 sandwiches in the pan , place the bottom of a heavy skillet on top, and press down to flatten. |
| 13. Cook for 2 minutes, flip, press down with a heavy skillet again, and cook an additional 2 minutes, or until crisp. |
| 14. Repeat process with remaining 1 Tbsp butter and additional 2 sandwiches. |
| 15. Slice sandwiches in half, diagonally. |
| 16. Divide rosemary-ale jus into 4 small bowls, and serve with panini for dipping. |
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