Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Time: about 1 hour. Make the marmalade ahead so you can whip these babies out in just a few minutes. Leftover marmalade is terrific on pork chops and roast beef.

Jennifer Brumfield, Bellingham, WA
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey

Recipe Summary

total:
1 hr
Yield:
Makes 2 sandwiches
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make marmalade: Melt butter with oil in a large heavy frying pan over medium-high heat. Add onions, garlic, sugar, salt, and pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. Cook, uncovered, stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Let marmalade cool slightly.

    Advertisement
  • Make sandwiches: Evenly spread one side of each bread slice with 1/2 tbsp. butter. Spread unbuttered side of 2 slices with 1 1/2 tbsp. marmalade each, then top with pastrami and cheese. Spread mustard on unbuttered side of remaining 2 bread slices and place each, buttered side up, on pastrami- and cheese-topped slices.

  • Heat a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown on both sides and cheese is melted, about 5 minutes total.

  • Make ahead: Marmalade keeps up to 2 weeks, covered and chilled.

  • Note: Nutritional analysis is per sandwich.

Nutrition Facts

660 calories; calories from fat 46%; protein 33g; fat 34g; saturated fat 19g; carbohydrates 51g; fiber 4.4g; sodium 1623mg; cholesterol 112mg.
Advertisement