Texan Pastrami Melt
Packed with hot pastrami, smoky provolone and sweet roasted peppers, this robust and meaty sandwich proves the truth that everything is bigger in Texas, especially the food!
- Talera roll - 1 each
- Provolone cheese - 2 slice(s)
- Dijon mustard - 1 tsp.
- Onions, sliced and cooked - 1 oz.
- Pastrami, sliced - 4 oz.
- Hidden Valley 1000 Island dressing - 2 oz.
- Peppers, sliced and cooked - 1 oz.
- Phase, LBA - 1 oz
Place the Phase on the flat top grill and cook the peppers, and onions. Place the pastrami on the peppers and onions until heated through. Place the provolone cheese over the top and place in the cheese melter until the cheese is melted.
Place the roll on the flattop grill to toast. On the bottom piece of the roll spread the Dijon mustard on the top part of the roll spread the 1000 Island dressing.
Close the sandwich and cut in half on a diagonal. Place on the serving plate.