French Dip Pastrami Sandwich Food

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

FRENCH DIP PASTRAMI SANDWICH RECIPE

Steps:

• Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat - this broth is your "au jus" dipping sauce.
• Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
• Bake at 450 for 4-5 minutes or until cheese melts and meat is hot.
• Serve each sandwich with an individual ramekin of AuJus - Dip with every bite.

FRENCH DIP PASTRAMI SANDWICH RECIPE

Steps:

• Add butter to a medium-sized saucepan over medium-high heat. Once butter melts, add in onions, and cook till translucent, about 5 minutes.
• Add flour to cooked onions and cook for an additional 2 minutes while whisking to cook the flour taste out. Add in coriander and black pepper and whisk together with beef broth and Worcestershire sauce. Reduce heat to low and let simmer while you prepare the sandwich.
• Pile finely sliced or chopped pastrami onto bottom bun. Put on a baking sheet and place in a 400 degree oven for 5 minutes. Top pastrami with cheese and return to oven for an additional 5-7 minutes or until cheese has evenly melted. While cheese is melting, spread mustard on top portion of bun, and pour au jus into small bowl.
• Remove sandwich from oven, top with pickles and top bun. Slice in half and serve with au jus and chips.

HOT PASTRAMI SANDWICH

Steps:

• Simmer pastrami in broth until hot.
• Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
• Add cheese, mustard, pickles, and onions to taste.
• Grill sandwich until toasty and crisp if desired.
• Serve warm with chips if desired.

PASTRAMI DIP FOR SANDWICHES

Steps:

• Beat cream sour cream and cream cheese well.
• Blend in green pepper, onion, salt and shredded pastrami.
• Melt butter in pie plate. Sautee chopped pecans or walnuts and blend into mixture.
• Bake in plate at 350ºF. for 20 minutes and serve on pumpernickel bread slices as warm sandwiches, on baked potatoes, or also cold in a hollowed pumpernickel bread with the cut bread pieces for dipping.