Left Coast Pastrami Recipe

FROM THE GRILL

1. 1

   Prepare the toppings: thinly slice the onion if desired and rinse the banana pepper spears; pat dry and set aside.

2. 2

   Split the French baguette lengthwise and lightly butter the cut sides with the butter.

3. 3

   Toast the buttered baguette cut sides in a grill pan or skillet until golden and crisp; remove and keep warm.

4. 4

   In a separate skillet, warm the pastrami slices over medium heat until just steaming; remove and keep warm.

5. 5

   In the same skillet, if needed add a touch more butter and sauté the onions until caramelized, about 5–7 minutes; add banana pepper spears in the last minute to warm them.

6. 6

   Spread Dijon mustard on the inside of the bottom half of the toasted baguette.

7. 7

   Layer the pastrami on the bottom half and place Swiss cheese slices on top; cover briefly to melt the cheese.

8. 8

   Top the melted cheese with the caramelized onions and banana peppers.

9. 9

   Close the sandwich with the top half of the baguette and press gently; grill briefly if desired to meld flavors and crisp the outside.

10. 10

    Slice the sandwich on an angle and serve immediately.