Ingredients

2 T Mayonnaise
1 T Whole Grain Mustard
Crusty Italian bread, such as Pugliese or Ciabbata, sliced or halved sandwich rolls
2 T olive oil
1 small white or yellow onion, sliced
chicken stock, as needed, about 1/2 cup
1 lb. thinly sliced New York style pastrami
4 slices Provolone cheese

Directions

Makes four hearty sandwiches

Pre-heat oven to 400 degrees.

Combine mayonnaise and mustard in a small bowl. Dress each slice of bread or roll with the mayo-mustard mixture to your taste. Place the bread, dressed side up, on a small sheet pan.

Meanwhile, heat oil in a saute pan over medium-high heat, and saute the onions until tender, about 3 minutes. Add the pastrami to the pan with a few tablespoons of chicken stock, and cook, stirring a couple of times for two minutes, or until meat is steamy hot.

Using tongs, pile the meat-onion mixture on half of the bread slices. The mixture should be moist and juicy with the stock so the bread will be well moistened. Place a slice of provolone on the remaining bread.

Finish the sandwiches, open-faced, in the oven for three or four minutes to melt the cheese and crisp the bread. Press the cheese topped bread slices gently onto the ones topped with pastrami. Cut sandwiches in half and enjoy.

A simple salad of sliced tomatoes and cucumbers drizzled with a little balsamic vinegar would go beautifully with this delicious sandwich.

Recipe courtesy: Chef Roy Harland, Slates Restaurant