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

recipe image Pastrami Panini With Rosemary Beer Au Jus

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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Pastrami Panini With Rosemary Beer Au Jus. Recipe on first page, not a blog.

Name: Pastrami Panini With Rosemary Beer Au Jus
Total time: 30 min
Yield: 4
Cuisine: American
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

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Pastrami Panini With Rosemary Beer Au Jus. Recipe on first page, not a blog.