Recipe: Grilled Provolone and Pastrami Sandwich

Jun 16, 2011 by     2 Comments    Posted under: Recipes, Sandwich Recipes
Grilled Provolone and Pastrami Sandwiches

Grilled Provolone and Pastrami Sandwiches

Do you remember making those extra crispy, over-cooked, open faced quesadillas in the oven when you were a kid?  Well this sandwich oddly reminds me of those a bit, except in a much more sophisticated mature Italian version.  The cheese is grilled until golden brown and crispy, which gives a wonderful chewy contrast to its melted goo.  It is fun and delicious to eat.  Unfortunately, I can’t take the credit for this creation, as it was taught to me from my good friend Justin who built upon a concept he ate at a favorite sandwich shop of his.  It is with his permission that I proudly present this grilled cheese masterpiece.

Grilled Provolone and Pastrami Sandwich Recipe Ingredients

  • 6 inch – 8 inch Sourdough hoagie roll per sandwich
  • 2 slices of provolone cheese per sandwich
  • 3 slices of good pastrami per sandwich
  • 1/2 cup chopped onions per sandwich
  • 1/2 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)

Grilled Provolone and Pastrami Sandwich Recipe Directions

Slice bread in half lengthwise and then spread with mayonnaise to coat inner side.

Spread Mayonnaise on Bread

Spread Mayonnaise on Bread

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.

Grill the Bread Mayonnaise Side Down

Grill the Bread Mayonnaise Side Down

Weigh Bread Down with a Skillet or Heavy Pan

Weigh Bread Down with a Skillet or Heavy Pan

Mayonnaise Gives Grilled Bread a Great Crunch and Beautiful Color

Mayonnaise Gives Grilled Bread a Great Crunch and Beautiful Color

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.

Cook Onions and Peperoncinis Together

Cook Onions and Peperoncinis Together

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.  Place the pastrami slices on top of the cheese and cook until the cheese forms a nice crust of golden brown goodness.  Run a spatula under the cheese and flip to grill the meat for 2-3 minutes.

Grill Provolone Cheese Until Crisp and Brown on Bottom and Melted on Top

Grill Provolone Cheese Until Crisp and Brown on Bottom and Melted on Top

Scrape Cheese off Pan and Flip over onto Pastrami Side to Grill Meat

Scrape Cheese off Pan and Flip over onto Pastrami Side to Grill Meat

Grilled Provolone Crispy and Brown

Grilled Provolone Crispy and Brown

Remove the meat and cheese from pan and place on the grilled bread.  Add the cooked onions and peperoncinis, lettuce, and red wine vinegar.  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).  Serve and eat.

Place Onions and Peperoncinis on Sandwich, then top with Lettuce and Vinegar

Place Onions and Peperoncinis on Sandwich, then top with Lettuce and Vinegar

Grilled Provolone and Pastrami Sandwiches 2

Grilled Provolone and Pastrami Sandwiches 2

 

Recipe: Grilled Provolone and Pastrami Sandwich
 
Do you remember making those extra crispy, over-cooked, open faced quesadillas in the oven when you were a kid? Well this sandwich oddly reminds me of those a bit, except in a much more sophisticated mature Italian version. The cheese is grilled until golden brown and crispy, which gives a wonderful chewy contrast to its melted goo. It is fun and delicious to eat. Unfortunately, I can’t take the credit for this creation, as it was taught to me from my good friend Justin who built upon a concept he ate at a favorite sandwich shop of his. It is with his permission that I proudly present this grilled cheese masterpiece.
Author:
Recipe type: Main Course
Cuisine: Italian

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.

2 Comments + Add Comment

  • WOW! This is so good the flavors burst in your mouth, I used horseradish sauce and then added yellow mustard because i picked up the wrong thing. Oh well tasted awesome!!! I recommend this to anyone!

    • Yum. Glad you liked it Dionne!

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