The trick is to smoke the meat and not make the meat smoke
PASTRAMI, KRAUT & GRUYERE PANIN
Date:July 20, 2009 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.
Pastrami, Kraut & Gruyere
The mustard sauce used Dijon mustard, whole grain mustard, pickled mustard seeds & of all things ketchup
The sandwiches are ready to assemble
First the mustard is applied to the bottom slice of rye bread. Then a single layer of Gruyere cheese
4 oz. of pastrami goes over the cheese
The sauerkraut goes on top of the meat
Another layer of cheese goes over the sauerkraut. Last is the top slice of bread with some more mustard sauce applied
The sandwiches are in the panini holders & are ready to go the grill
On my grill medium low heat, 325 degrees, is the perfect temperature for grilling
The sandwiches took about 3 minutes per side to toast the bread & melt the cheese.
From a distance it looks like the bread is burned, that is just the dark part of the marbled rye bread
With a quarter pound of pastrami these were a hearty sandwich, one per customer. But they are great reheated.
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This is my first sandwich from a new sandwich cookbook ‘Witchcraft and it was an impressive debut recipe. The name of the sandwich was Pastrami with Sauerkraut, Gruyere & Whole Grain Mustard Sauce. This sandwich was like a Reuben but with several tweaks: Pastrami instead of corned beef & mustard instead of Russian dressing. And it wasn’t just any mustard. This recipe was what I call a “nested recipe” where there was a recipe within the recipe and in this case another one inside of that. You needed to make a Pickled Mustard Seed recipe to make the Whole Grain Mustard Sauce recipe. It was worth the effort as I am a mustard lover and the right mustard is important. The sandwich was a great blend of flavors with the mustard being what helped pt it over the top. I know I will be making it again soon too. I have enough of the mustard left over for two more batches.