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Pastrami on a Pretzel Roll - What's Your Favorite Deli Sandwich?

by on ‎04-24-2015 04:29 PM

Hello, foodies…


If you haven’t had the chance to visit New York City, you must. The sights and sounds are reason enough, but New York is also a living, breathing melting pot with culture and tradition you can literally taste. Some of the nation’s best delis and charcuteries (which is a fancy word for delis that specialize in meat) are in New York and it's where sandwiches like Pastrami on Rye were born.


Pastrami is essentially smoked corned beef. So it’s salty, rich, tender, and obviously, smoky. In a word, delicious. Fortunately for those of us who don’t live in NYC, you can find pastrami at your supermarket deli. This weekend, go and order a pound, pick up some pretzel rolls at the bakery, and make this Sunday’s recipe…it’s our twist on a New York classic: Pastrami on a Pretzel Roll.


Pastrami on a Pretzel Roll


Pastrami on a Pretzel Roll
Serves 8


Ingredients:


Sandwich:



  • 8 pretzel rolls

  • 8 tsp Dijon mustard

  • 1 lb sliced pastrami


Cheddar & Ale Cheese Sauce:



  • 2 Tbsp butter

  • 2 Tbsp all-purpose flour

  • 1 clove garlic, minced

  • 1/4 cup diced onions

  • 1/2 cup ale-style beer

  • 1/2 cup chicken stock

  • 1/4 cup milk

  • 1/4 cup heavy cream

  • 2-1/2 cups shredded sharp cheddar cheese

  • 1/4 tsp kosher salt

  • 1/4 tsp ground black pepper

  • 1/4 tsp dry mustard powder


Preparation:



  1. To prepare the cheese sauce, add the butter to a medium-size saucepan and melt over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Stir in the flour and continue to cook for another 2 minutes while stirring. Add the beer, stock, milk, and cream and simmer until thickened. Add the cheese, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.

  2. To assemble the sandwiches, cut the pretzel rolls in half. Spread 1 teaspoon of mustard on the inside of each roll. Place 2 ounces of pastrami per roll. Dip the sandwich in the cheese sauce before eating.


Do you see what we’ve done there? We’re dipping the sandwich in that cheese sauce—like a French dip. But BETTER. I just love that cheese sauce—it’s actually an existing recipe on QVC.com. We made it when we celebrated Cheeses from Around the World in 2013. I don’t think we ever imagined we’d be dipping a pastrami pretzel sandwich it in it, but I’m surrounded by some clever—and always hungry—foodies, the In the Kitchen with David team. What a terrific bunch!


Guess who’s coming to QVC this Sunday?


Kevin O'Leary


That’s Shark Tank’s Kevin O’Leary! And he’s bringing wine he personally helped create. Kevin is a wine enthusiast and worked with Vintage Estates to bring you some unforgettable blends. Please join me in welcoming Mr. Wonderful to our QVC kitchen. 


Kevin Making Wine


And because we all like to have something yummy to enjoy with a glass of wine, I thought these might get your tummy talking…


Cobbler!


Succotash


Pound Cake


Those are recipes from Sunday’s Cookbook Corner® selection…On the Road Again: Off the Eaten Path by Southern Living. This is a brand-new cookbook this month and it sold out in its debut two weeks ago. We’re fortunate to have more copies back in stock and I’ll gladly taste test those recipes for you this Sunday.


Since our recipe for Sunday is a Pastrami on a Pretzel Roll, your blog question today is what’s your favorite deli-style sandwich. Do you love a hearty Italian? Turkey and cheese? Roast beef with horseradish and Swiss? I’ll see you this Sunday at Noon ET, foodies.


Keep it flavorful!
—David