Pastrami Sandwich
This pastrami, caramelized onion, and Gruyère sandwich combines peppery meat, sweet onions, and the subtle yet essential tang of cheese in this easy, satisfying meal.
Ingredients
For the caramelized onions
- 4 tablespoons (2 oz) unsalted butter
- 2 medium yellow or Walla Walla onions, cut into 1/8-inch (3-mm) slices
- 1 teaspoon chopped thyme leaves
- 1/4 teaspoon crushed red pepper flakes, (optional)
- Kosher salt to taste
For the mustard aioli
- 1 large egg yolk
- 1/2 teaspoon finely chopped garlic
- 1 1/2 teaspoons fresh lemon juice
- 1 plus 1 teaspoon Dijon-style mustard
- 1/2 cup canola oil
- Kosher salt to taste
For the sandwiches
- 4 pretzel rolls or other sandwich rolls or sturdy bread
- 2 tablespoons (1 oz) unsalted butter, at room temperature
- 10 to 12 thin slices (14 oz) good-quality pepper-crusted pastrami*
- 4 ounces Gruyère cheese, thinly sliced
Instructions
Make the caramelized onions
- In a large nonstick skillet over medium-low heat, melt the butter. Add the onions and toss to coat. Cook until the onions have softened, about 5 minutes.
- Add the thyme and red pepper flakes, if using, to the onions and continue to cook, stirring frequently so they brown evenly, for up to 60 minutes or more. (If the heat is too hot, the onions will burn, so slow it down and take some time to enjoy the process.) Season with salt to taste and dump the onions in a large bowl.
Make the mustard aioli
- Whisk the egg yolk, garlic, lemon juice, and mustard in a medium bowl to thoroughly combine. Start adding the canola oil, just a few drops at a time, whisking constantly, until the mixture begins to emulsify. As it thickens, continue adding the oil in a slow stream, making sure each addition is thoroughly blended before adding more. Season to taste with salt. Cover the aioli and refrigerate until needed.
Assemble the sandwiches
- Position a rack in the center of the oven and preheat to 350°F (176°C). Line a rimmed baking sheet with parchment paper.
- Cut each roll in half horizontally. Butter the cut sides of the rolls and place them, cut side down, on the baking sheet. Toast the rolls in the oven for 3 to 5 minutes, until the butter is melted and the rolls are warm.
- Flip each roll over so that the cut side is up. Spread each side with some mustard aioli. Place equal amounts pastrami on the bottom half of each roll, folding it up to only slightly overhang. Next, divvy the caramelized onions among the sandwiches, layering them on the pastrami. Place the Gruyère on the top halves of the rolls. Return the sandwiches, still open-faced, to the oven for 5 minutes, or until the cheese is melted and the pastrami is warm to the touch.
- Sandwich the halves together and, if desired, cut on the diagonal with a serrated knife. You can take it from here. Originally published on February 17, 2013.
Nutrition
Serving: 1portion | Calories: 777kcal | Carbohydrates: 29g | Protein: 33g | Fat: 60g | Saturated Fat: 20g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1514mg | Fiber: 3g | Sugar: 3g