Umami Pastrami Grilled Cheese

By Marge Perry & David Bonom

This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory flavor and a beguiling combination of sweet, salty, pungent, meaty and creamy.

  • Yield: 4 servings

All you need for this recipe and more...


For the Onion Jam:

  • 2 tablespoons Kerrygold unsalted butter
  • 4 cups thinly sliced red onion
  • 2 garlic cloves minced
  • 6 tablespoons sugar
  • 1/2 cup dry red wine
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Panini:

  • 2 tablespoons mayonnaise
  • 2 teaspoons spicy brown mustard
  • 8 slices seeded rye bread
  • 16 thin slices Swiss cheese, about 6 ounces
  • 12 ounces thinly sliced pastrami
  • 3 tablespoons Kerrygold unsalted butter, softened


  1. For the onion jam, melt the butter in a large nonstick 12-inch skillet over medium heat. Stir in the onions, garlic and sugar
  2. Combine the mayonnaise and mustard in a bowl and set aside.
  3. Place 4 slices of the rye bread on a work surface and spread each with the mayonnaise mixture. Top each with 2 slices of the cheese and 3 ounces of pastrami. Evenly spoon the onion jam over the pastrami then top each with 2 slices of the cheese. Place the remaining slice of bread on each sandwich. Spread the outside of each sandwich with the softened butter.
  4. Heat the skillet over medium heat. Add 2 sandwiches