The trick is to smoke the meat and not make the meat smoke

DELI PANINI

  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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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.
Recipe Source:
Alt image
Deli Pani-COV-225x168
My Own Concoction:
View & Download the recipe in PDF form:

DELI PANINI
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear: