Pumpernickel pastrami panini with rosemary-ale jus
Easy
1) To make the rosemary-ale jus, melt 15g of the butter in a medium sized saucepan, over a medium-low heat. Whisk in the beef stock, beer, garlic, rosemary, onion powder and 1/4 teaspoon of the the pepper, and allow to simmer.
2) Meanwhile, melt 30