Arthur Avenue

Arthur Avenue

This grilled havarti cheese sandwich with pastrami collects all the greats one would find on the streets of New York.

servings
3

Ingredients























Cooking Instructions

For aioli:


1

In small pan over medium-low heat, drizzle olive oil to coat bottom of pan. Add in chopped onion and stir occasionally for 45 minutes to an hour, or until onions are caramelized. Set aside to cool.


For béchamel:


1

In small bowl, combine mayonnaise, caramelized onions, garlic and pepper. Stir until combined, Refrigerate until ready to use.


2

In small saucepan over medium-low heat, melt butter. Add in milk, basil, garlic, horseradish, salt, black pepper and cayenne pepper. Stir until milk is scalded, but not boiling. Stir in swiss and parmesan until melted. Remove from heat and set aside to thicken.


For assembly:


1

In skillet over medium heat, drizzle olive oil to coat the bottom of the pan. Cut pretzel bun in half and place cut side down in pan and grill until browned. Remove from pan and spread mustard on one half and the caramelized onions and aioli on the other. Set aside.


2

In same skillet, divide pastrami into 6 stacks, turning until meat is warmed through. Set aside. Place pretzel buns back in skillet, cut sides up. Place 1 slice of havarti on each half, then top each half with one stack of pastrami. Drizzle one half of each sandwich with the béchamel sauce. Close sandwiches and flip as needed until havarti is completely melted. Remove from heat and enjoy!


Recipe Tips:
  • The aioli can be made the day before to save time.
  • Any brand of Wisconsin swiss, parmesan or havarti cheese can be used.

Ingredients























Cooking Instructions

For aioli:


1

In small pan over medium-low heat, drizzle olive oil to coat bottom of pan. Add in chopped onion and stir occasionally for 45 minutes to an hour, or until onions are caramelized. Set aside to cool.


For béchamel:


1

In small bowl, combine mayonnaise, caramelized onions, garlic and pepper. Stir until combined, Refrigerate until ready to use.


2

In small saucepan over medium-low heat, melt butter. Add in milk, basil, garlic, horseradish, salt, black pepper and cayenne pepper. Stir until milk is scalded, but not boiling. Stir in swiss and parmesan until melted. Remove from heat and set aside to thicken.


For assembly:


1

In skillet over medium heat, drizzle olive oil to coat the bottom of the pan. Cut pretzel bun in half and place cut side down in pan and grill until browned. Remove from pan and spread mustard on one half and the caramelized onions and aioli on the other. Set aside.


2

In same skillet, divide pastrami into 6 stacks, turning until meat is warmed through. Set aside. Place pretzel buns back in skillet, cut sides up. Place 1 slice of havarti on each half, then top each half with one stack of pastrami. Drizzle one half of each sandwich with the béchamel sauce. Close sandwiches and flip as needed until havarti is completely melted. Remove from heat and enjoy!


More Recipes Like This


previous
next