The trick is to smoke the meat and not make the meat smoke
Date:September 02, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The bread was a fresh loaf of sourdough
3 meats: roast beef, corned beef & pastrami
EVOO used to help toast the outside of the bread
Dijon mustard on bottom side horseradish on top
Aged cheddar & pastrami on left, corned beef right
Roast beef and some black pepper are added
Into the panini holder and onto the grill
4 minutes per side on a medium grill (350 deg.)
The finished product
My favorite deli sandwich may be my favorite panini
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This sandwich was inspired by an offering from my favorite deli back in college. They would make a triple decker sandwich consisting of roast beef, corned beef and pastrami. I figured the thick slices of sourdough bread used for the sandwich would fulfill the bread quotient without the need for a triple decker which wouldn’t fit in my panini holder anyway. I used a horse radish on one side of one bread and Dijon mustard on the other. As always EVOO was used to coat the outside of the bread. Extra sharp aged cheddar cheese topped of the sandwich. The meats and condiments made a yin-yang blend of sweet and tangy. A tasty sandwich indeed.
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