Grilled Pastrami Sandwich with sweet onion marmalade on Guinness beer bread.
This is not your typical sandwich. I mean, really, a hot grilled pastrami sandwich with sweet onion marmalade on Guinness beer bread? That is one outrageously delicious combination, a sandwich that could be made for company!
I made this sandwich for the hubs and me, but I can see this served at a nice luncheon with friends.
As we were enjoying all the flavors dancing on our palates;sweet, tart, and spicy, I had my note pad out, and started to write down all the measurements between each bite. I didn’t want to forget the details of this sandwich creation. This will be made again, that’s for sure!
I highly recommend making this sandwich with the Guinness Beer Bread that I shared last week! I’m giving you a heads-up, so you can save some slices, but if you can’t hide a few slices from your family, you can use a purchased rye bread, and I bet that will taste good too!
The flavors of sweet onion, gruyere cheese, and spicy mustard with the pastrami and hint of Guinness are fabulous together. One of the best sandwiches I’ve ever tasted.
Really, it’s THAT good!
I put these sandwiches together mid-week, during the time that I look for a quick meal to make after a busy day at work. Soups, quesadillas, burritos, and salads are usually on my menu rotation during those evenings, but this hot grilled sandwich trumps those options by a landslide; filling, tasty, perfectly toasted with crispy edges, and assembled in 30 minutes!
No crumb was left behind…not a single one 🙂
Grilled Pastrami Sandwiches
- Onion Marmalade
- 1 ½ teaspoon butter
- 1 ½ teaspoon vegetable or canola oil
- 1 medium red onion thinly sliced
- 1 medium garlic clove minced
- 2 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup red wine vinegar
- ¼ cup dry red wine I used Zinfandel
- [4 slices Guinness Beer Bread] https://www.thefoodieaffair.com/2014/02/27/guinness-beer-bread/://
- Unsalted butter for grilling
- Pastrami thinly sliced 2-4 slices, depending on your preference
- 2 slices Gruyere Cheese or Swiss
- Whole-grain or spicy mustard
- For onion marmalade: melt butter with oil in a large skillet over medium-high heat. Add sliced onions, garlic, sugar, salt, pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally until onions have softened and browned (10-15 minutes). Add vinegar and wine, Cook uncovered until most of the liquid has diminished and the onions are sticky (about 5-10 minutes). Remove from heat.
- For sandwiches, spread butter on the outside of each slice of bread for grilling. Begin assembling sandwich with mustard on the inside of the sandwich with onion marmalade, pastrami and cheese. Place remaining slice on top and on a large skillet, fry over medium heat. Cook for about 2 minutes and flip sandwich to grill the other side for another 2 minutes or until cheese has melted and bread is golden brown. Slice and serve immediately.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Marmalade adapted from Sunset Magazine, July 2009