Pastrami French Dip with Bell Peppers and Caramelized Onion

14 Feb 2014

… weird French dip? Yes, deliciously weird!

Summary

Yield	Servings
Prep time	20 minutes
Cooking time
Total time	20 minutes

Description

You see, I can’t live without onion in my sandwich or burger. So even with a French dip, I break tradition.

Ingredients

1⁄2 lb

pastrami slices

1⁄2

of small red bell pepper, julienned

1⁄2

small green bell pepper, julienned

1 c

thinly sliced red onion

3 clv

garlic, finely chopped

1 T

olive oil

salt and pepper to taste

4 sli

slices of rye bread

2 T

butter

cheese slices (pre-sliced cheese)

1⁄4 c

dry white wine

Instructions

Here it goes:

Warm pastrami meat in a preheated oven at 140 degree C.

Make your au jus sauce. You can use a packet from the store. Just follow its cooking instruction. While au jus sauce is being heated (use warm heat after it boils for a certain period of time as instructed), do the following:

Heat oil in a wok over high heat. When hot but not smoking, add in garlic until lightly browned, then follow the onion slices. Sauté until onions start to turn light brown, then pour in wine. To avoid fire in your skillet, remove the wok away from the stove then pour in wine. Return to heat, keep sautéing until onions absorbed the wine, and most liquid has evaporated. Add in bell peppers. Season with salt and pepper to taste.

Set aside and place inside the warm oven.

Melt a tablespoon of butter in a non-stick skillet. Lightly brown both sides of the bread. Do the same way to another batch of bread, adding a tablespoon butter each time.

Place slices of cheese (you can use more than 2 cheese slices as you please) on one side of the bread. Broil cheese just until it melts on the bread. Remove from heat and turn off broiler.

Assemble your sandwich by placing slices of meats on top of melted cheese, then the veggies.
Pour au jus sauce in a bowl and enjoy dipping the sandwich. A bit messy, but who cares when it’s this good?

Ciao!