“This pumpernickel, pastrami, onion and apple sandwich is based on a recipe by Emily Hobbs ( a constestant on Food Network's Ultimate Recipe Showdown). I've made a couple changes based on personal preferences and such. This can be served with an au jus broth made from beef broth, garlic, and a splash (or more) of ale. I like it with cabbage soup. But, this sandwich is great on its own as well. Enjoy!”
READY IN:
25mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. In large non-stick skillet, melt 2 teaspoons of butter and saute onion, stirring frequently, until golden brown and tender. Remove from pan.
  2. Spread the remaining 2 teaspoons of butter evenly over one side of each piece of bread. Place two slices butter side down in pan. Spread about a teaspoon of mustard on each. Layer 1/4 of the meat, onion, apples, and cheese (in that order) on each piece. Top with another slice of bread butter side up. Fry until bottom slice of bread is crispy and flip the sandwiches. Continue to fry until crispy and cheese is melted.
  3. Repeat with remaining ingredients to make two more sandwiches. Slice diagonally and serve.

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