Pastrami & Swiss Sandwiches

I made this for the Super Bowl as a pre-St. Patrick’s Day test run. I did a half recipe because it was just going to be me and the MotH for the Super Bowl, but I used the other half of the dinner rolls for the Pull-Apart Cheeseburger Sliders. Made lots of sense. I was also really lazy and baked them in disposable foil trays. Not a bad idea when you get right down to it.D&D_2666

12 soft white dinner rolls*
6 Tbs Dijon mustard – divided
8 ozs thinly sliced pastrami
16 ozs Boar’s Head sauerkraut, drained very dry
8 ozs deli Swiss sliced medium
4 Tbs unsalted butter
2 Tbs grated yellow onion or shallot
2 Tbs Worcestershire sauce
1 tsp garlic powder

Preheat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 Tbs mustard on tops and bottoms of rolls. Arrange roll bottoms in baking dish. Layer on pastrami, sauerkraut, and Swiss cheese. Season with black pepper and cover with roll tops.

Combine butter and shallot in a bowl. Microwave until butter melts and onion is soft, about a minute. Add Worcestershire, garlic salt, 2 Tbs mustard and stir to combine. Brush tops and edges with mixture, pouring remaining solids over sandwiches.

Cover dish with foil and let sit 10 minutes to absorb sauce. Bake 20 minutes. Uncover and bake until cheese is melted about 7 – 9 minutes. Cool 10 minutes.

Source: Cook’s Country

*You can always use King’s Hawaiian Rolls for something like this, but you have to factor in the sweetness level of King’s  – personal preference. I got my rolls from the bakery department at the Publix and they were great. They held up well to all that was put on them.

These were quite good and reheated well – there were only a couple left and they made a very agreeable breakfast later in the week. I do eat odd things for breakfast, but to each his own – I’ve never been a cereal breakfast kind of person.

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