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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 526.2
  • Total Fat: 21.6 g
  • Cholesterol: 109.5 mg
  • Sodium: 2,584.6 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 32.4 g

View full nutritional breakdown of Pumpernickel Turkey Pastrami Panini w/ Rosemary - Ale Jus calories by ingredient
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Pumpernickel Turkey Pastrami Panini w/ Rosemary - Ale Jus

Submitted by: MRSDUDLEY

Introduction

I saw this on Ultimate Recipe Showdown (Food Network) and my mouth was watering!!! I just had to try it, and of course lighten it up a tad. :-)

Find the orginal recipe at:

http://www.foodnetwork.com/reci
pes/pumpernickel-pastrami-panini-with-
rosemary-ale-jus-recipe/index.html
I saw this on Ultimate Recipe Showdown (Food Network) and my mouth was watering!!! I just had to try it, and of course lighten it up a tad. :-)

Find the orginal recipe at:

http://www.foodnetwork.com/reci
pes/pumpernickel-pastrami-panini-with-
rosemary-ale-jus-recipe/index.html

Number of Servings: 4

Ingredients

    5 T light butter, divided

    10 oz can of beef broth

    3/4 cup dark beer

    1 1/2 tsp garlic, minced

    1 1/2 tsp. fresh rosemary leaves, minced

    1/2 teaspoon onion powder

    1/2 teaspoon freshly ground black pepper, divided

    2 1/2 cups thinly sliced yellow onion

    1 1/2 cups thinly sliced apple

    1/2 teaspoon salt

    12 ounces shaved turkey pastrami

    8 slices pumpernickel bread

    4 ounces thinly sliced sharp white Cheddar or your favorite cheese (I like smoked gouda)

Directions

To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.


In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender; remove from skillet and set aside.

Divide pastrami equally between 4 slices of bread; top with apples and onions, and white Cheddar cheese. Top with remaining bread slices.



Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place the bottom of a heavy skillet on top, and press down to flatten. Cook for 2 minutes, flip, press down with heavy skillet again, and cook an additional 2 minutes, or until crisp. Repeat process with remaining 1 tablespoon butter and additional 2 sandwiches; slice sandwiches in half, diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with panini for dipping.





Number of Servings: 4

Recipe submitted by SparkPeople user MRSDUDLEY.






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