Beer Pastrami Sandwich

Submitted by Bone Man

"Saint Patty's Day and/or Superbowl food. Of course, this goes along with lots of cold beers. Enjoy!"

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 4 sandwiches

ingredients

• 1 1⁄2 cups beef broth, canned
• 1 cup dark beer (Guiness or other dark beer)
• 1 teaspoon Worcestershire sauce
• 1 lb pastrami, thinly sliced
• 4 sandwich buns (e.g., long hoagy buns)
• 12 slices swiss cheese
• mustard (your choice of type, hot, sweet is good)

directions

1. Preheat the broiler to High setting.
2. In a saucepan, over medium heat, combine the broth, beer and Worcestershire sauce and bring to a boil, then reduce heat to low.
3. Separate the slices of pastrami and drop each into the sauce, allowing the pastrami to heat through.
4. Place open buns on an ungreased cookie sheet or half-sheet. Place pastrami slices on one side of the bun, (reserving the cooking sauce). Place cheese on the opposite side of the bun. Broil for 1 to 2 minutes until cheese melts.
5. remove from broiler and spread mustard on pastrami.
6. Serve, cut into pieces and with bowls of the sauce for dipping.

Reviews

[hollyberry117]

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!

 

[mrsoul51]

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.

 

[Linajjac]

So yummy. I served these on French hoagie rolls. (Posted here). I did use French onion soup instead of just broth. That added flavor. But I think it’s missing something. Maybe garlic. I’ll play with the sauce next time. I wrapped ours in foil & in a low oven temp till we were ready to eat. Will certainly be made again! Thanks!

 

[JMDGamotia]

It has just had pastrami infused with beer and is great with other side dishes.

 

[Id rather be on a r]

Very tasty sandwich! Yum!