(published in: Chile Pepper Magazine)
Yield: 1 panini * Zest Factor: Hot
Nothing beats Katz’s. They are just a force to be reckoned with when it comes to pastrami, corned beef, and really any of their specialty products. Homage goes to their simplicity of using the choicest pastrami with rye bread as their entire sandwich-no garnish, no dressing and no fuss. However if you want to add a bit of heat here is a fun way to go! So spice it up, grill it and give it a go as a new take on a classic.
½ cup beef broth
2 teaspoons favorite hot sauce
½ pound thickly sliced pastrami (ask your deli to cut it by hand to ½ an inch thick instead of slicing by machine)
2 slices of soft rye bread
spicy brown mustard
2 large kosher dill pickles
In a medium-size stockpot bring beef broth to a simmer. Add hot sauce to broth and stir to combine. Warm pastrami slices in heated beef broth just long enough to get them warm without cooking (about 2 minutes). Meanwhile, top your rye slices with a small amount of spicy brown mustard and then add your warmed pastrami slices—being careful not to take excess liquid. Grill sandwich on a preheated grill for 2 to 3 minutes per side. Serve warm with two large kosher dill pickles (1 is never enough).