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Hot Pastrami Panini With Tomato Chutney

by , Chef, Seattle, Washington

Hot Pastrami Panini With Tomato Chutney

Serves 2

This recipe features a savory sandwich doused in homemade tomato chutney for a sweet-and-sour balance of flavors that's perfect for entertaining.

  • ½ pound Certified Piedmontese deli-style pastrami
  • 2 ounces caramelized onions
  • 2 ounces Tomato Chutney (recipe follows)
  • 2 slices brie cheese
  • 1 ounce sautéed assorted mushrooms
  • 2 slices focaccia bread

Assemble the sandwich and toast in a non-stick sauté pan until the cheese is fully melted and the bread is toasted on both sides. Halve and serve immediately.

    • Tomato Chutney
    • 4 cups diced fresh tomatoes
    • 1 stick cinnamon
    • 1 star anise
    • ½ cup brown sugar
    • ½ teaspoon chile flakes
    • 1 tablespoon whole grain mustard
    • ½ cup red wine vinegar

    In a saucepot over low heat, combine all ingredients and simmer for 2 hours. Refrigerate until needed.

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