Best Pumpernickel Pastrami Panini With Rosemary Ale Jus Recipes

Grilled Sweet Swiss Pastrami Sandwiches image

Provided by the_cookie_lady

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

4 teaspoons butter, divided
2 cups thinly sliced sweet onions
1 cup thinly sliced apple
12 ounces shaved pastrami (turkey pastrami is great, too)
4 teaspoons Dijon mustard, divided
4 ounces thinly sliced baby swiss cheese
8 slices pumpernickel bread

Steps:

In large non-stick skillet, melt 2 teaspoons of butter and saute onion, stirring frequently, until golden brown and tender. Remove from pan.
Spread the remaining 2 teaspoons of butter evenly over one side of each piece of bread. Place two slices butter side down in pan. Spread about a teaspoon of mustard on each. Layer 1/4 of the meat, onion, apples, and cheese (in that order) on each piece. Top with another slice of bread butter side up. Fry until bottom slice of bread is crispy and flip the sandwiches. Continue to fry until crispy and cheese is melted.
Repeat with remaining ingredients to make two more sandwiches. Slice diagonally and serve.

Nutrition Facts : Calories 477.1, Fat 18.8, SaturatedFat 10, Cholesterol 93.3, Sodium 1313, Carbohydrate 44.7, Fiber 6.2, Sugar 7.5, Protein 32.6

Much Ado about Mushroom Beef Steaks Poached in Ale image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon butter
2 tablespoons olive oil
2 large red onions, diced
2 cups (about 6 to 8 ounces) small button mushrooms, cleaned trimmed and sliced
Salt and freshly ground black pepper
3 pounds top round steak, cut into 6 portions, seasoned with salt and pepper and tenderized with a meat mallet
4 (12-ounce) bottles ale, enough to immerse the steaks (recommended: Samuel Adams Boston Lager
4 tablespoons (1/2 stick) butter, cut into chunks

Steps:

To make the mushroom confit, melt butter in 1 tablespoon of the oil over medium-high heat in a large saute pan. Add onion and saute until they begin to turn translucent. Add mushrooms and cook until they give up their juices. Lower heat and cook until the mixture caramelizes, then season with salt and pepper to taste and remove to a bowl. Cover and set aside.
In the same pan, heat the other tablespoon of oil over medium-high heat and sear the steaks about 2 minutes each side. Reduce the heat to low and add the ale. Maintain the ale at a simmer, just below boiling and cook uncovered until fork tender, about 45 minutes to 1 hour. Remove the steak to a carving board to rest. Increase the heat under the skillet to allow the ale to reduce by two-thirds. Season with salt and pepper, remove from heat and whisk in butter just before service.
Slice steak into thin slices and arrange on a platter. Spoon mushroom onion confit over and spoon sauce around.