My favorite pastrami and gruyere cheese sandwich gets the VIP treatment with homemade purple mustard (amazing!) and a simple everyday rye bread you will love!
For each sandwich:
- 2 slices rye bread (recipe below)
- 5 oz. (150g) pastrami
- 3.5 oz (100g) gruyere cheese, thinly sliced
- 1 or 2 Tbs red wine mustard (recipe below)
For the rye bread:
- 1 cup rye flour
- 1 cup whole wheat flour
- 1 Tbs dry yeast
- 1/4 cup warm water
- 1 Tbs wheat germ
- 2 teaspoons caraway seeds (crushed or coarsely ground)
- 1 teaspoon fennel seeds (crushed or coarsely ground)
- 2 teaspoons salt
- 3/4 cup buttermilk (at room tº)
- 2 Tbs malt syrup (or molasses)
- 1 Tbs honey
- 2 Tbs canola oil
- 1 cup bread or all purpose flour (approximately)
For the red wine mustard:
- 1 ½ cups red wine
- 1 shallot
- 1 teaspoon whole black peppercorns
- ½ green apple
- 3.5 oz (100g) dijon mustard
- 1 or 2 Tbs balsamic vinegar
- Lightly toast bread in an electric oven or regular oven.
- Spread one side with red wine mustard. Top with cheese and return for a few minutes to the oven until the cheese begins to melt.
- Arrange pastrami slices on top of the other bread slice.
- Top with the cheese slice. Eat.
For the bread:
- Grease one 9x5 inch loaf pan. Set aside.
- In a small bowl mix yeast and water and let foam for a few minutes.
- In the bowl of the stand mixer, put rye and whole wheat flours, wheat germ, salt, buttermilk, honey, malt, oil, and yeast. Mix with a wooden spoon until it comes together.
- Attach the dough hook and start mixing on medium-low speed until a shaggy dough is formed.
- Add seeds and the bread flour, a few tablespoons at a time. Beat for 6 to 8 minutes, until the dough is elastic but not too stiff. If it's too sticky add a few more tablespoons of bread flour but don't overdo it. It needs to retain some stickiness.
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. It can take more time depending on the tº of your kitchen.
- On a lightly floured surface, pat the dough down, and then roll it tightly, pinching edges to seal.
- Place in the prepared pan, cover with a clean kitchen towel, and let rise until doubled about 1 to 1 1/2 hours.
- About 20 minutes before baking, preheat oven to 375ºF / 190ºC.
- Bake for 35 to 40 minutes, until golden brown and the bottom sounds hollow when tapped.
- Let cool completely on a wire rack before cutting.
For red wine mustard:
- Chop shallot and peel, core and chop apple. In a medium saucepan, mix red wine, peppercorns, shallot, and apple. Let boil until the wine is almost completely reduced.
- Process together with the mustard or use an immersion blender. Or leave it very chunky.
- Add balsamic vinegar and salt to taste.
- Keep refrigerated.
Keywords: pastrami sandwich, purple mustard, rye bread