It's been about 3 weeks since my last food post, so I thought it was about time
I'm on this pastrami kick of late. If you've never experienced good pastrami, well, then you really should do whatever it takes to fix that problem as soon as possible. As in, stop reading, hop in the car and go find some pastrami for Pete's sake. Wait, wait, before you go, at least hit the upvote button first, ok, you can go now.
Step One, onion. If you're going to do it right, then you need to have grilled onions.
Step Two, garlic. I like to have a little pastrami with my garlic if you know what I mean.
Step Three, get that onion and garlic together with some butter, have them dance together in a nice hot pan for a bit.
Step Four, grab your bread of choice, I went with the dark rye. During my 4 years of living in Chile, I did not have access to some of the finer breads, including rye and especially dark rye. Now that I am back in the states, I am taking full advantage of all the breads I missed so much.
Step Five, take a photo of your cheese of choice. Ok, you don't really need to take a photo, but at least grab the cheese. You're going to need that straight away. I went with the provolone.
Step Six, butter up that bread - Sorry, no photo for that one. My onions and garlic were becoming too impatient to allow a photo op of the buttered up rye. I was able to capture it a bit toasted for you.
Step Seven, get that cheese a melting. I can't tell you how important it is to have melted cheese on your grilled cheese sandwich. I could tell you, but then we'd end up with a lot of words and really, none of us want that right now.
Step Eight, enter stage left, the star of the show, the pastrami. It's pretty hard to screw this up but if you make a sandwich and you use simple processed white bread, then you've managed to screw it up, good job.
And there you have it my friends. Serve with beverage of choice and enjoy.
Don't forget to hit those upvote and follow buttons, please.