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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
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 1/2 tsp dried crushed), onion powder (½ tsp), and 1/4 tsp pepper (1/4 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 1/4 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 use have a panini press, use that to cook panini. Otherwise use instructions below.  © FirstPageRecipes.com
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.