Ingredients :
- 3 lb pastrami
- 6 poppy seed buns
- 12 slices swiss cheese
- 4 C beef stock
- 3 cloves garlic; smashed
- 1 fresh bay leaf
- 1 small pinch crushed pepper flakes
- garlic butter; as needed
- to taste dijon mustard
- to taste freshly cracked black pepper
Method :
- Heat beef stock with bay leaf, garlic, black pepper, and crushed pepper flakes. Simmer for 10 minutes.
- Slice open each bun. Spread garlic butter on each side. Lay a piece of swiss cheese on each side. Toast briefly in oven until bun is crispy and cheese is melted.
- Place pastrami in hot beef stock and simmer briefly until heated through. Serve beef stock in ramekins for dipping. Add dijon to taste.
- Variations; Country dijon, horseradish, fried egg, bacon, pancetta, giardenera, pepperoncini, provolone, Italian beef au jus, onion roll,Italian seasoning, celery seed, worchestershire, shallots, habanero, pickled red onions
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