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

GRILLED PASTRAMI PANINI

  Date: November 23, 2010
  Favorite: Panini
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Info
I recently had a sub sandwich where the restaurant grilled the pastrami on a flat top grill. The pastrami seemed extra tasty, so I was intrigued to see if I could repeat the results at home. The ingredients were simple: marbled rye bread, thick cut pastrami (easier to grill over the open grate), imported Swiss and whole grain Dijon mustard. I applied the mustard and cheese to the top and bottom slices of bread and the outside of the bread was sprayed with olive oil to keep them from sticking to the grill. The pastrami was grilled for 2 minutes per side using direct medium heat. The sandwiches were assembled and grilled for an addition 4 minutes a side while being weighed down with a one-quarter sheet pan and a foil wrapped brick. The pastrami definitely tasted like the sub from the other day. Grilling does seem to intensify the flavor, and this was one tasty sandwich. Best yet it was simple and quick to make.
Recipe Source:
Alt image
GS Website
My Own Concoction:
You should be able to reverse engineer it from the pictures and captions.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • 1/4 Sheet Pan / Foil Wrapped Fire Brick