Pastrami on a Pretzel Roll
Pastrami on a Pretzel Roll
Pastrami on a Pretzel Roll
Pastrami on a Pretzel Roll

Pastrami on a Pretzel Roll

David Venable

Make the classic New York City deli specialty even better, thanks to a homemade cheese sauce and a soft pretzel roll.

Sandwich

  • 8 pretzel rolls
  • 8 tsp Dijon mustard
  • 1 lb sliced pastrami

Directions

To prepare the cheese sauce, add the butter to a medium-size saucepan and melt over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Stir in the flour and continue to cook for another 2 minutes while stirring. Add the beer, stock, milk, and cream and simmer until thickened. Add the cheese, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
To assemble the sandwiches, cut the pretzel rolls in half. Spread 1 teaspoon of mustard on the inside of each roll. Place 2 ounces of pastrami per roll. Dip the sandwich in the cheese sauce before eating.

Cheddar & Ale Cheese Sauce

  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 clove garlic, minced
  • 1/4 cup diced onions
  • 1/2 cup ale-style beer
  • 1/2 cup chicken stock
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 2-1/2 cups shredded sharp cheddar cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp dry mustard powder

Cook's Notes

This cheese sauce is great on EVERYTHING. Think nachos, French fries, baked potatoes, or hot dogs. Or, pour it over steamed veggies and make the kids happy.

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