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Two of my favorite's - Pastrami and Beer! This was delish and super fast to make. I had 1 1/2 hours from work to leave for a function to make dinner and get fixed up. I finished this in about 20 minutes and I'm ashamed to say my DH & I finished most of this in one sitting and still had time to get ready. I used provolone and Boar's Head grain mustard. A good beer really is the key ingredient. I'm definitly keeping this in my sandwich cookbook. Thanks!
I make a slow cooker version -- put one bottle dark beer (don't skim and definitely don't go light), one can beef broth, and one can condensed onion soup in the slow cooker. Separate the pastrami slices (or use sliced beef if you aren't into cured meats) and add to slow cooker and set on low for a couple hours. You can even cook a roast (rump or other that slices nicely) for 8 hr or so in the slow cooker, remove and cool. Slice thinly and return meat to slow cooker briefly until ready to serve as directed in Bone Man's recipe. Swiss is best; provolone is good too.
Very tasty sandwich! Yum!
I've always thought of pastrami as the most sensual of the salted, cured meats. Well this sandwich lakes it to the next level. I used provolone on two of them and smoked gruyere on the other two. I also used Boarshead Pepperhouse Gourmaise on them and it was freaking awesome. Your sandwich Kung Fu is mighty. Thanks for the post.
yummy. great with carmelized onions. Changed cheese to either provolone or baby swiss.
What can I say - YUM YUM YUM!!! This is how I love my pastrami sandwiches - with delish dipping sauce. I never tried it with beer - wonderful - thanks so much for posting. Happy eating!!
Now you're talking my kind of food!!! This is a great sandwich, so don't wait for St. Patty's Day or your next football party...get out the cold beer and make them today! I'm sorry that I didn't review this recipe sooner, because I've used it numerous times. Fast and easy to make, and, oh, so tasty. Thanks for sharing! Alan
I have made these TASTY samiches twice now, great flavor from the beer, however, I wish I could find good quality pastrami in my area. Reminds me of my favorite deli when I lived in the city.
i impressed the boy's with this great dish.
Sorry, can't figure out how to update my last review so had to add a new one. I made this again using #60382 French Bread Rolls to Die For and good old American/Frenchs Yellow Mustard. Outstanding!