Yield: 4-6

Kicked-Up Pastrami "S.O.S." with Whole Grain Mustard, White Wine & Swiss Gravy

Ingredients

  • 1 stick butter
  • 1 shallot, quartered lengthwise and thinly sliced
  • 1/2 cup flour
  • 3 cups milk
  • 1 Tbl. chopped fresh parsley, can sub 1 tsp. dried
  • 1 tsp. Superior Touch Better Than Bouillon Chicken Base
  • 1 Tbl. whole grain mustard
  • 1 Tbl. white wine, I used a chardonnay
  • 1 tsp. horseradish
  • 1 tsp. fresh minced garlic
  • 4 slices swiss cheese, cut up
  • 2 egg yolks, beaten
  • 1/2 tsp. white pepper
  • 3/4 tsp. salt
  • 3/4 lb. thinly sliced good pastrami from the deli section, coarsely diced into 1/2 - 1" pieces
  • 8 slices thick Texas Toast-Style bread, toasted and sliced corner-to-corner
  • 4-6 slices swiss cheese to top, optional
  • fresh parsley for garnish, optional

Instructions

  • In large frying pan, melt butter over medium heat. Add shallots and flour and cook, stirring, for 4-5 minutes. Do not brown.
  • Slowly stir in milk, whisking until all is incorporated and smooth. Remove from heat and stir in parsley, chicken base, mustard, white wine, horseradish, and garlic. Return to heat and bring to a low boil, stirring constantly. Low boil, stirring for 3-5 minutes until thickened. Stir in swiss cheese until fully melted and no longer stringy. Remove from heat.
  • Add 2 Tbl. gravy to beaten yolks ONE AT A TIME whisking in so that you don't cook the eggs, slowly whisk into gravy.
  • Stir in white pepper and salt. Stir in cut up pastrami and warm to heat through. (*If just a little too thick, stir in 1 Tbl. milk or cream to loosen slightly, but no more than that.)
  • Toast bread slices, cut in half corner-to-corner, ladle pastrami gravy over toast points. Top with a slice of swiss and garnish with parsley if desired. Refrigerate any leftover pastrami gravy.

    • Notes

    *Leftover gravy will be very thick after chilled. Do not thin! Gravy will thin perfectly after reheating in microwave or in a pan on the stovetop.