Drink In Life

Life is like a sandwich, the more you add to it the better it becomes.

Celebrate the Day by enjoying a Grilled Pastrami and Cheese with Caramelized Onions and Caraway Whiskey Mustard.

Pastrami has many variations in the way chefs and foodies like to prepare it, but most people will tell you that it is not a Pastrami Sandwich if it is not on Rye Bread and served Hot! Wanting to keep true to the tradition of a Pastrami sandwich, I started with making homemade Marbled Rye Bread to ensure a fresh start to the sandwich. What really makes this sandwich special is a Whole Grain Mustard that I prepared 48 hours in advance, so let’s start there.

Most recipes will tell you not to use expensive or quality spirits for cooking. I disagree, especially if the spirit is being used in a small amount. Pick a spirit that is going to bring the best of all the ingredients together and enhance the flavor. In this recipe I selected an Apple Cider Whiskey for its unique flavor. Any Whiskey or Bourbon will work just as well, the great thing about this recipe is its versatility, and it can easily be changed to your taste.

Get your seeds soaking two days before you want to use the mustard.

Caraway Whiskey Mustard

Yield: 2 1/2 Cups

Ingredients

• 3/4 cup yellow mustard seeds
• 1/4 cup brown mustard seeds
• 1 1/2 Tbsp caraway seeds
• 1 1/2 tsp sea/pickling salt
• 1/2 cups water
• 1/2 cup bourbon whiskey
• 1/2 cup apple cider vinegar
• 3 Tbsp honey
• 2 Tbsp brown sugar

Instructions

1. In a medium-size bowl combine mustard and caraway seeds with the whiskey and vinegar. Cover and let set for 8 to 24 hours until all liquid has been absorbed by seeds.
2. Add soaked mustard seeds to a food processor/ blender/or process with an immersion blender until seeds are chopped and desired consistency is reached (you might want to add a bit of water to help liquefy).
3. Add mustard mixture to a medium-size, non-reactive pot. Add the honey, brown sugar, salt, and 1/2 cup of water. Bring to a boil, simmer over low heat for 20 minutes.
4. Let the mustard cool and then transfer it to a jar or container to be put in the fridge for at least 24 hours to allow any bitterness to fade.
   (Bitterness is a byproduct of the mustard reaction, but that bitterness fades after a day or so.)
5. Enjoy this homemade Grainy Whiskey Mustard on various sandwiches and in different recipes such as dressings and aioli sauce.

Now let’s get to making that Grilled Pastrami Sandwich.

The making of the Grilled Pastrami Sandwich is very simple, but I like to add an extra twist to the Caramelized Onions with a bit of dried dill and white balsamic vinegar. Let’s start with the basic ingredients needed for the sandwich.

The best ingredients are always going to make a better sandwich, so go with some really good Pastrami and sliced Havarti Cheese to accompany your Rye Bread.

Dill Caramelized Onions

Ingredients

• 1 sliced Sweet Onion
• 1 Tbsp butter
• 2 tsp dried Dill
• 2 Tbsp White Balsamic Vinegar

Instructions: In a medium frying pan, melt butter over low heat. Add onions and cook on low heat stirring occasionally for 10 minutes. Then add the dill and continue to cook for 5 minutes until onions are tender. Add the White Balsamic Vinegar and let cook for another minute.

Now you are ready to construct your Grilled Pastrami Sandwich

Start by spreading the Caraway Whiskey Mustard on one piece of bread, pile on your pastrami and top that with your caramelized onions. Finally, add the Havarti cheese and close the sandwich with the second slice of bread. I grilled my sandwich without butter on the outer sides of the bread but this is something that you can do if you want that buttery grilled cheese sandwich flavor.

Waiting is the hardest part of making this Sandwich.

Now you are all set to celebrate National Hot Pastrami Sandwich Day anytime with the perfect Grilled Pastrami and Cheese Sandwich with Caramelized Onions and Caraway Whiskey Mustard.

Images and content ©Drink In Nature Photography/Drink In Life Blog