Tuesday, May 21, 2013

pastrami, beer onions and cheese sandwich

It's no secret I like to cook 'man food'. Food with big, bold, ballsy flavors. I hate apologetic cooking. You know, timid food. Generally it comes from someone too scared of using any real flavor in their cooking. Screw that. That isn't me. I cook like my personality, big, bold and ballsy. And I don't apologize for it. Because this sandwich was made with men in mind, I'm not going to write a whole lot of fluff either. It was frigging delicious, enough said.
photography Lawrence Imrie and Lovoni Walker

pastrami, beer onions and cheese sandwich

1 tablespoon canola oil
3 onions, sliced
salt and freshly ground pepper
3/4 cup beer
1 to 2 teaspoons crushed red pepper (chili flakes)
2 tablespoons brown sugar
1/3 cup mayonnaise
1 tablespoon good balsamic vinegar
2 teaspoons honey
1 loaf ciabatta bread, halved lengthways and quartered
12 oz (375g) sliced pastrami
1 cup grated Swiss cheese
1 cup baby arugula leaves (rocket)

Heat oil in large frying pan over medium heat. Add onions, salt and pepper. Cook 5 minutes or until softened slightly; add beer and red pepper. Cook, covered, 15 minutes, stirring occasionally, until onions are very soft. Remove cover. Add sugar. Cook 3 to 5 minutes or until browned.

Combine mayonnaise, balsamic vinegar and honey in a small bowl.

Toast bread. Spread mayonnaise mixture on cut sides of bread. Top bottom halves of bread with onions, pastrami and cheese. Place on baking sheet. Broil 1 to 2 minutes or until cheese is melted. Top with arugula and tops of bread. Makes 4. 


No comments:

Post a Comment