Cooper Cheese Pastrami Panini

Slice Slice SLICE 2 2 SERVES: 2

The pastrami on rye is about as iconic as sandwiches get. Its roots go deep — created in 1888 at one of New York City’s first delis. Maybe that’s why it goes so great with Cooper Sharp. Because Cooper’s been making mouths water itself since 1893. Put these two on a plate together and that’s more than 250 years of tasty history staring you in the face. That’s hard to argue with.

INGREDIENTS

1 1/2 tablespoons unsalted butter
1 small onion, thinly sliced
kosher salt and freshly ground pepper to taste
1 teaspoon sugar
2 ounces deli-shaved pastrami/corned beef
2 teaspoons Worcestershire sauce
1 tablespoon whole-grain mustard
4 slices Cooper Sharp White cheese
4 slices pumpernickel or dark rye bread

DIRECTIONS

In a large skillet over low heat, melt 1/2 tablespoon butter. Add the onion, 1/2 teaspoon salt, and pepper to taste. Cook on low heat, stirring occasionally, until soft and golden, or about 20-25 minutes. Continue cooking, stirring occasionally, until the onions are extremely tender and the liquid is slightly syrupy, or about 8 more minutes. Remove from heat and stir in Worcestershire sauce and mustard. Transfer the onions to a small bowl and set aside.

In the same pan, add the pastrami and lightly crisp the meat until just warmed through. Remove from heat and set aside.

Lightly butter the outsides of all 4 pieces of bread. On the inside of the bread, divide half of the Cooper cheese between 2 of the bread slices. Top each piece of bread with equal amounts of hot pastrami and onions. Top with the remaining cheese, then place the remaining 2 slices of bread on top of the Cooper cheese, with buttered sides facing out.

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, or about 4 minutes per side. While cooking, add more butter to the pan if needed.