Bob Terwilliger wrote:
> Wayne wrote:
>
>> I have no interest in panini nor a machine to make them. My interest in
>> grilled sandwiches only include grilled cheese (and minor variations),
>> tuna melts, Reubens, etc., and I prefer the bread flat, grilled on a
>> griddle or in a skillet, and pressed down with a bacon press, as needed.
>
> I enjoy panini (and grilled sandwiches in general) very much! I like the
> way
> the grill compresses the bread into something almost like a crisp
> deep-fried
> pie crust. Here's a recipe I didn't expect to like, but ended up enjoying
> quite a bit. If you like Reuben sandwiches, you might like this also:
>
> (http://groups.google.com/group/rec.f...c614f35adb172b)
>
> Pumpernickel Pastrami Panini with Rosemary-Ale Jus
> Recipe courtesy Emily Hobbs
> 4 servings
>
> Ingredients
> 5 tablespoons unsalted butter, divided
> 1 3/4 cups beef broth
> 3/4 cup dark beer
> 1 1/2 teaspoons minced garlic
> 1 1/2 teaspoons minced fresh rosemary leaves
> 1/2 teaspoon onion powder
> 1/2 teaspoon freshly ground black pepper, divided
> 2 1/2 cups thinly sliced yellow onion
> 1 1/2 cups thinly sliced apple
> 1/2 teaspoon salt
> 12 ounces shaved pastrami
> 8 slices pumpernickel bread
> 4 ounces thinly sliced sharp white Cheddar
>
> Directions
> To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
> saucepan, over medium-low heat; whisk in beef broth, beer, garlic,
> rosemary,
> onion powder and 1/4 teaspoon pepper, and allow to simmer.
>
> In a large cast iron skillet, melt 2 tablespoons butter over medium-high
> heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper,
> and
> cook for 7 to 8 minutes, stirring frequently, until light golden brown and
> tender; remove from skillet and set aside.
>
> Divide pastrami equally between 4 slices of bread; top with apples and
> onions, and white Cheddar cheese. Top with remaining bread slices.
>
> Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place
> the bottom of a heavy skillet on top, and press down to flatten[1]. Cook
> for 2 minutes, flip, press down with heavy skillet again, and cook an
> additional 2 minutes, or until crisp. Repeat process with remaining 1
> tablespoon butter and additional 2 sandwiches; slice sandwiches in half,
> diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with
> panini for dipping.
>
> [1] I used my panini grill instead, naturally.
>
> Bob
>

Thanks Bob. Sounds pretty good. copy/pasted for another day.

Bob