Grilled Portabella & Pastrami Sandwich

• Pastrami (I used turkey pastrami)
• Portabella mushroom cap
• Mozzarella cheese (I used shredded, you could also use very thin slices)
• 2 slices of bread
• Butter
• 1/2 TBS Olive oil
  
• Fresh rosemary

Fry the pastrami and portabello in olive oil and rosemary. Butter one side of each slice of bread. Sprinkle a little cheese on one unbuttered side, lay on the fried pastrami, sprinkle a little more cheese, lay on the portabello, sprinkle little more cheese, add the second piece of bread buttered side out. Set the sandwich in the hot pan to grill both sides.

My son was so excited about this sandwich he had almost half of it gone before I could even take a picture! Two thumbs up from my teen. He reluctantly gave me a taste as well, and I agree it is a keeper.

Grilled Pastrami Sandwich

I only had a little bit of time for lunch and had some wonderful Black Forest rye bread & turkey pastrami. I almost made a grilled cheese sandwich for my son the other day - so why not grill this?

• your favorite bread
• pastrami - regular or turkey
  
• Swiss cheese
• spinach
• butter

Fry the pastrami before assembling the sandwich if you want a great bacony flavor. Place cheese on both halves of the sandwich so that when they melt, they will hold the spinach and pastrami in place. Add the spinach and pastrami, close the sandwich and butter the top and bottom of the sandwich. Place in a pan over medium heat. Cook both sides until toasty and the cheese has melted.

I loved this sandwich! It tasted very much like a non-sour reuben.