1 cup dark beer
1 teaspoon Worcestershire sauce
1 pond thinly sliced pastrami
6 French sandwich rolls
12 slices Swiss cheese
Dijon mustard
1. Preheat broiler to 500 degrees. Combine broth, beer and Worcestershire sauce in medium saucepan. Bring to boil. Reduce heat to low. Separate layers of pastrami and add to saucepan. Cook until pastrami is heated through.
2. Split sandwich rolls and place on baking sheet. Place pastrami on bottom half of each roll. Reserve cooking liquid and keep warm. Top each roll with 2 slices cheese. Broil 1 to 2 minutes or until cheese is melted and bubbly. Spread mustard over top halves of rolls. Serve sandwiches with reserved cooking liquid for dipping.
Makes 6 servings.
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