Football Food: Ooooh la la!

It’s football season again.  In truth, I’m not much of a fan. I don’t have a favorite team, I tend to lose focus, and I end up rooting for the underdog.  But I do enjoy a good game and all the trimmings…

You could say I’m there for the food.  Since there is a big time investment, it’s smart to think ahead so that everyone is happy. I like to have a few uncomplicated treats in mind for back-up.

My latest creation is an upgraded grilled cheese sandwich called French Toasted Pastrami & Cheese. As you would expect it is a marriage between French toast and a pastrami & cheese sandwich with marinara or pizza sauce thrown in for dipping.

One of the tricks is to use a good firm bread that will hold up as dippable finger food. To avoid questionable flabbiness, slices of bake-and-serve sourdough batard are used straight out of the bag (unbaked.)  The firm slices are quickly dipped into an egg batter and hit the grill where they are formed into grilled sandwiches laced with Dijon mustard and filled with sliced pastrami and melting mozzarella cheese.

You could make a quick marinara sauce, I happened to have a jar of Trader Joe’s (Trader Giotto’s) Pizza Sauce which works out very well.  The recipe yields 3 sandwiches or 6 portions, and it easily doubles as many times as you need.  The sandwiches can be held in a warm oven or grilled ahead and re-heated in the oven when needed.

French Toasted Pastrami & Cheese with Dipping Sauce

Ingredients
6 – 5” slices dense sourdough bake-and-serve batard, or other firm flavorful bread
1 egg
¼ cup milk
¼ tsp each salt and grated nutmeg
1 Tbsp combination butter and olive oil
1 tsp Dijon mustard
½ cup mozzarella cheese, thickly grated
12 slices pastrami, thin sliced
1 cup marinara or pizza sauce for dipping

Instructions

  1. Whisk the egg, milk, salt and nutmeg together in a wide bowl.
  2. Heat a wide skillet over medium heat and melt enough butter and olive oil to coat bottom of pan.
  3. Quickly dip each slice into the batter and place in the skillet in pairs with bottom edges butting up together. Drop heat slightly and cook 1-2 minutes to lightly toast and turn.  Add butter/oil as needed.
  4. Spread the toasted sides with mustard. Layer one slice of each set with cheese and top with pastrami. Cover with its matching top to form a sandwich. Toast 2-3 minutes and turn.
  5. Cook for 2-3 minutes to toast second side and melt the cheese. If making batches, they can be held in warm 200°F oven. To serve, cut in half and serve with marinara or pizza sauce for dipping. Makes 3 sandwiches or 6 portions.  Note: can be reheated in 375°F oven for 5-8 minutes.

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