Sandwiches!

Filed under: Food/Drink — Savvy Housekeeper at 8:40 am on Thursday, January 14, 2010

savvyhousekeeping pastrami sandwich recipe

Speaking of Sunset: Look at that. Is that not mouth watering? It is a Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye from Sunset’s Sandwiches 26 ways.

I’ve never thought of using a recipe for a sandwich, but if it makes the sandwich come out like that, I’m listening. Here is the recipe:

Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye

Ingredients

Onion Marmalade

    1 Tbs butter
    1 Tbs vegetable oil
    2 medium red onions, thinly sliced
    1 garlic clove, minced
    1/2 c sugar
    1/2 tsp salt
    1tsp black pepper
    1/2 c red-wine vinegar
    1/2 cup red wine

Sandwiches

    4 slices extra-sour rye or caraway rye bread
    2 Tbs softened unsalted butter
    4 thin slices pastrami
    4 oz Swiss cheese
    2 Tbs whole-grain mustard

Directions:

1. Make marmalade: Melt butter with oil in a large frying pan over medium-high heat. Add onions, garlic, sugar, salt, and pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. Cook, uncovered, stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Let marmalade cool slightly.

2. Make sandwiches: Evenly spread one side of each bread slice with 1/2 tbsp. butter. Spread unbuttered side of 2 slices with 1 1/2 tbsp. marmalade each, then top with pastrami and cheese. Spread mustard on unbuttered side of remaining 2 bread slices and place each, buttered side up, on pastrami- and cheese-topped slices.

3. Heat a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown on both sides and cheese is melted, about 5 minutes total.

Make ahead: Marmalade keeps up to 2 weeks, covered and chilled.

Check out the link for 25 other sandwich recipes.

3 Comments »

Comment by Rebecca (Foodie With Family)

January 17, 2010 @ 8:42 am

Wowza. Any sandwich that looks like that has my name written all over it. I will make this. I’m wondering if making the marmalade in larger batches and canning it would work. I make crunchy pickled onion slices already, but this onion marmalade looks like I could practically wear it as perfume. Mmmm. Thanks for sharing!

Comment by Savvy Housekeeper

January 18, 2010 @ 10:23 am

Rebecca, you’re welcome! Let me know how it turns out. I bet you *could* can the onion marmalade if you wanted.

Pingback by :: DigaMaria | Sanduíche de pastrami com cebola cozida no vinho do Porto

March 26, 2013 @ 11:46 am

[...] usar o pastrami, busquei uma receita de sanduíche e salivei quando encontrei essa no site Savvy Housekeeping pois além do sanduíche em si, a cebola que o acompanha é deliciosa e muito versátil. Não fui [...]

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