Well I guess we all know what today is – Hot Pastrami Sandwich Day. While Kiddo and I might enjoy the classic Hot Pastrami on Rye, Hubby is neither a fan of Pastrami nor Rye Bread. He is even less a fan of good mustard. Do you have one one those eaters in your house?
Here’s a delicious hot sandwich that isn’t on Rye, or smothered in mustard or come with a side of coleslaw. It’s a take on the French Dip, using Pastrami instead of thin slices of roast beef, with mushrooms and onions to bring a whole new layer to the sandwich. Using a Consommé for the Au Jus that has been kissed with the flavors from the mushrooms and onions is really something. If this seems just a little familiar, the Au Jus is a take on my Classic Deli French Dip.
While you could get the Pastrami in pre-packaged meats, if you really want this sandwich to rock, visit a good deli and have them slice the Pastrami up nice and fresh. Wow, what a difference that will make.
French Dip Pastrami Sandwich
1/2 lb White Mushrooms
1 Medium Onion
Garlic Salt to taste
Black Pepper to taste
3 Tablespoons Butter, divided
A Splash of White Wine
2 Cans Beef Consommé
4 Hoagie Rolls
1 lb sliced Pastrami Deli Meat
8 slices Provolone Cheese
Heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Clean and slice the mushrooms thick, set aside. Peel and slice the onion paper-thin, set aside.
Warm a large skillet over medium heat. Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 2 tablespoons of butter and the onions. Cook until caramelized, about 10 minutes. Remove onions and set aside.
Deglaze the skillet with white wine, scraping any flavorings or seasonings from the bottom. Add the Beef Consommé and let it come to a simmer. Taste and season with more pepper if desired. Keep warm until ready to serve.
Heat a second large skillet over medium heat. Add the remaining tablespoon of butter. Once the butter stops sizzling, place the rolls in the skillet, cut side down. Toast the rolls until just golden. Transfer the rolls to the prepared baking sheet. Divide the pastrami between the toasted rolls. Top with Provolone Cheese, sautéed mushrooms and grilled onions.
Bake in the hot oven until cheese melts and meat is heated through, about 5 minutes or so.
Cut the sandwiches in half at an angle. Serve with small bowls or ramekins of the Au Jus for dipping.
For that deli touch, don’t forget to serve a few Kosher Pickle Spears with every sandwich.