- Serves: 2
- Preps in 10 minutes
- Cooks in about 18 minutes
- 4 slices of rye bread
- Pastrami, 5 ounces shaved
- Swiss cheese, 2 slices
- butter, 2tbs
- chili oil, 2tbs
- 2 red onions, sliced
- Salsa: ¼ cup
- black mustard seeds, 1tsp
- sherry vinegar, 2tbs
- salt and pepper to taste
- barbeque sauce
To make the Chutney
- Heat the butter along with the chili oil in a pan. Once the butter is melt add the onions as well as the mustard seeds.
- Lower the heat on the stove to low. Allow the onions to cook for around 15 minutes until they are a lightly gold color and have softened up. The seeds will also begin to give off a toasted smell.
- Add the sherry vinegar. Taste. Season with salt and pepper as needed. Allow this chutney mixture to cool off.
To make the Sandwich
- Once the onion chutney mixture has cooled off spoon it onto two of the slices of the rye bread.
- Add the pastrami on top of the chutney on the bread.
- Add the cheese on top of the pastrami and top with the other slice of rye bread that does not have the chutney on it.
- Heat up a grill pan or a Panini press.
- Add the sandwich to the heated grill. Allow it to cook for 3 to 4 minutes or until the bread is toasted and the cheese has fully melted.
Once the sandwich has been heated up the barbeque sauce can be added. A person can put the sauce right on top of the sandwich or they can serve it on the side. In addition to barbeque sauce a person can substitute in their favorite sauce that will go well with the onion flavor. A person can even add sauces with a little bit of spice to the sandwich if they chose to do so.