This sandwich recipe is one of my husband’s favorites. I made it a while just experimenting. There is really nothing that crazy and unique about this recipe but it is definitely worth talking about. By my husband’s request, I made it again.
I love a hot sandwich especially in the fall and winter. The first time I made this sandwich I used a locally made brioche bread. This time I used an Italian bread. On a side note, I have really been trying to hone my bread making skills, and I will post more on my bread making adventures later. Next, I went to the deli and purchased thinly sliced salami and pastrami. I have used both of these meats both times and we loved it so I am going to stick with it for now. For my cheese, I used a thinly sliced muenster from the deli, one of my favorites. When I made these sandwiches this last time, I bought provolone as well and made it both ways. My husband preferred the provolone, and I preferred the muenster.
I used a griddle to cook my sandwiches. I heated my griddle to about 350 degrees. While the griddle heated, I laid out my bread and brushed olive oil on both sides of each piece of bread. Next, I spooned the sauce on the bread. My tangy sauce is no secret. It is just a mustard and horseradish mixture. I spread the sauce on the inside of both pieces of bread. I put down one layer of cheese, one layer of salami, another layer of cheese, and one layer of pastrami. Press the sandwiches together and place on the grill. Heat each side to a nice crispy, golden brown and the cheese begin to melt. My husband asked me to put pickles on one of the sandwiches for him, and he enjoyed it. So mix it up! If you do, share with me what you did and what worked for you and your family!
I love the tangy sauce made from mustard and horseradish. I was pretty skeptical until I tried it. Definitely a big fan and it pairs very well with the Italian meat. On my first attempt, I made hot and spicy sweet potato chips to pair with my sandwiches. Again, just couldn’t get my homemade potato chips quite as crispy as I would have liked, and I nearly cut my finger off with my Cutco knife (sharpest knife I ever owned) while finely slicing the sweet potato when my one year old made a mad dash to the stove. Second time, I burned said finger on the hot griddle and settled with pairing our sandwich with a cold beer. Since I like to buy local, I went out and bought the Waterfall Hoppy Wheat from one of my favorite local breweries, Core Brewing Co. Try this at home! You will love it!