Pumpernickel pastrami panini with rosemary-ale jus

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
75g unsalted butter, divided
390ml beef stock
170ml dark beer
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh rosemary leaves
1/2 tsp onion powder
1/2 tsp freshly ground black pepper, divided
550g thinly sliced yellow onion
370g thinly sliced apple
1/2 tsp salt
340g shaved pastrami
8 slices pumpernickel bread
112g thinly sliced sharp white Cheddar
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 30g of the butter in a large cast iron frying pan, over a medium-high heat. Stir in the onion, apple, salt and the additional 1/4 teaspoon of pepper, and cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender. Remove from the frying pan and set aside.

3) Divide the pastrami equally between 4 slices of bread; top with the apple and onion mixture and white Cheddar cheese. Top with the remaining bread slices.

4) Melt another 15g of the butter in the frying pan used for the apple/onion mix. Place 2 sandwiches in the pan, place the bottom of a heavy pan on top, and press down to flatten. Cook for 2 minutes, flip, press down with the heavy pan again, and cook an additional 2 minutes, or until the sandwiches are crisp. Repeat with the remaining 15g of butter and 2 sandwiches.

5) Slice the sandwiches in half diagonally. Divide the rosemary-ale jus into 4 small bowls, and serve with the panini for dipping.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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