Recipe: Grilled Provolone and Pastrami Sandwich | The Bald Gourmet

Recipe: Grilled Provolone and Pastrami Sandwich | The Bald Gourmet

thebaldgourmet.com

Main Course

  • 6-8 inch Sourdough hoagie roll per sandwich
  • 2 slices of provolone cheese per sandwich
  • 3 slices of good pastrami per sandwich
  • ½ cup chopped onions per sandwich
  • ½ cup sliced mild peperoncinis per sandwich
  • 2 handfuls shredded iceberg lettuce per sandwich
  • Red Wine Vinegar to taste, roughly 1 tablespoon per sandwich
  • Cracked black pepper to taste
  • Mayonnaise, roughly 1 tablespoon per sandwich
  • Good quality horseradish mustard (optional)
  1. Slice bread in half lengthwise and then spread with mayonnaise to coat inner side.
  2. Place on grill pan over medium high heat, place a heavy weight on top (like a skillet or pan) to press, and cook until the mayonnaise has caramelized and has given the bread a crunchy layer, about 2-3 minutes. Remove from heat and set aside.
  3. Place onions and peperoncinis on the same grill pan to cook in the left over oil from the mayonnaise. Add some olive oil if needed to ensure onions cook evenly without burning. Season with cracked black pepper.
  4. While onions and peperoncinis are cooking, place the slices of provolone cheese on a grill pan over medium-high heat, overlapping the slices if necessary to match the length of the grilled bread.
  5. Place the pastrami slices on top of the cheese and cook until the cheese forms a nice crust of golden brown goodness.
  6. Run a spatula under the cheese and flip to grill the meat for 2-3 minutes.
  7. Remove the meat and cheese from pan and place on the grilled bread.
  8. Add the cooked onions and peperoncinis, lettuce, and red wine vinegar.
  9. Spread mustard on other half of the hoagie roll (optional – the sandwich really doesn’t need the mustard, but it is nice to add sometimes).
  10. Serve and eat.

Ingredients

  • 6-8 inch Sourdough hoagie roll per sandwich
  • 2 slices of provolone cheese per sandwich
  • 3 slices of good pastrami per sandwich
  • ½ cup chopped onions per sandwich
  • ½ cup sliced mild peperoncinis per sandwich
  • 2 handfuls shredded iceberg lettuce per sandwich
  • Red Wine Vinegar to taste, roughly 1 tablespoon per sandwich
  • Cracked black pepper to taste
  • Mayonnaise, roughly 1 tablespoon per sandwich
  • Good quality horseradish mustard (optional)

Instructions

  1. Slice bread in half lengthwise and then spread with mayonnaise to coat inner side.
  2. Place on grill pan over medium high heat, place a heavy weight on top (like a skillet or pan) to press, and cook until the mayonnaise has caramelized and has given the bread a crunchy layer, about 2-3 minutes. Remove from heat and set aside.
  3. Place onions and peperoncinis on the same grill pan to cook in the left over oil from the mayonnaise. Add some olive oil if needed to ensure onions cook evenly without burning. Season with cracked black pepper.
  4. While onions and peperoncinis are cooking, place the slices of provolone cheese on a grill pan over medium-high heat, overlapping the slices if necessary to match the length of the grilled bread.
  5. Place the pastrami slices on top of the cheese and cook until the cheese forms a nice crust of golden brown goodness.
  6. Run a spatula under the cheese and flip to grill the meat for 2-3 minutes.
  7. Remove the meat and cheese from pan and place on the grilled bread.
  8. Add the cooked onions and peperoncinis, lettuce, and red wine vinegar.
  9. Spread mustard on other half of the hoagie roll (optional – the sandwich really doesn’t need the mustard, but it is nice to add sometimes).
  10. Serve and eat.