A hot pastrami sandwich can only be improved in one way, to make it into a panini. So that’s what I did. Panini-ing a sandwich nine times out of 10 will serve to elevate it to a new level. This is no exception.
If you have never tried pastrami, you are really missing out. Whatever can be done to this meat has been done. It has been brined, dried, highly seasoned, smoked, and steamed. With the care that it takes to produce a deli meat such as this, it is only right to treat it with the reverence it deserves. In most cases pastrami meat that is found in your run of the mill grocer’s deli is beef, but it can be made from pork, mutton or turkey. In this case we are sticking to the beef variety.
Traditionally served hot, paired with mustard and cole slaw and some sort of rye bread, this sandwich is anything but ordinary. I have taken the traditional and modernized it a bit using a marble rye, a Dijon mustard and a home-made Honey Mustard Slaw, oh and a panini press! Can you say yum?
Hot Pastrami PaniniServes 2
12 slices thinly sliced deli pastrami
4 slices Marble Rye bread
4 slices cheese (Swiss, American or provolone)
1/2 cup Honey Mustard Slaw
2 tsp. Dijon mustard
2 Tbs. Vegetable oil
Pan fry pastrami on a skillet over medium/high heat until edges get a bit crispy.
Prepare two slices of bread with 1 tsp Dijon mustard each. Add 6 slices of hot pastrami to each slice of bread right on top of the mustard. Add two slices of cheese to each sandwich. Add 1/4 cup of Honey Mustard Slaw to each. Top each with the two remaining slices of bread.
Heat grill pan with about 2 Tbs. veggie oil with the panini press on top. Once pan is very hot, place both sandwiches on the pan and press the heated panini press on top of both. Cook until cheese is melted and bread has nice grill marks on top. (The sandwiches may need to be flipped to achieve good grill marks.)
Serve hot, enjoy!