PASTRAMI FRENCH DIP SANDWICH | SAM THE COOKING GUY 4K

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: provolone

Provolone is often less expensive and melts well.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Bouillon cubes are a cost-effective way to create broth.

Start by making the onion gravy: heat avocado oil in a saucepan.

Add diced yellow onion and let it soften for about 3 minutes.

Add minced garlic and sauté for about 45 seconds until fragrant.

Pour in 2 tablespoons of vermouth and let it reduce for about 3 minutes until most of the liquid is gone.

Add beef broth and let it simmer for 20-25 minutes to reduce and intensify flavors, adding salt and pepper to taste.

Prepare the slaw by adding a handful of pre-packaged broccoli slaw into a bowl.

Add a tiny splash of apple cider vinegar, a pinch of salt, a quarter teaspoon of black pepper, and celery seed to the slaw and mix well.

To thicken the broth, mix 1 tablespoon of cornstarch with a couple of tablespoons of cold water in a measuring cup.

Add the cornstarch slurry to the simmering broth, stirring to avoid clumps, and adjust thickness as desired.

Slice pastrami into pieces for the sandwich.

Prepare the sandwich by spreading grainy mustard on one side of the Jewish rye bread and adding coleslaw on the other side.

Warm the pastrami on a flat top grill until heated through, then add Swiss cheese on top and cover to melt.

Assemble the sandwich by placing the warmed pastrami and melted cheese between the prepared rye bread.

Add butter to the flat top grill and place the sandwich on it to crisp up, adding more butter on top before flipping.

Once golden and crispy, remove the sandwich from the grill and cut it in half.

Serve the sandwich with a bowl of the dipping gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens