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
Ingredients
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
Directions
For the onion jam, melt the butter in a large nonstick 12-inch skillet over medium heat. Stir in the onions, garlic and sugar
Combine the mayonnaise and mustard in a bowl and set aside.
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.
Heat the skillet over medium heat. Add 2 sandwiches
