Description
No mayonnaise with this olive oil grilled pastrami and provolone sandwich. Just a handful of simple ingredients, almost no prep, and a mouthful of flavor! Fast and easy!
Ingredients
- 4 Bolillos Rolls, Fresh
- 8 slices Provolone Cheese
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 2 cups Sweet Onions, Sliced 1/4-inch Thick
- 1 pound Beef Pastrami, Shaved
- 3 pinches Garlic Powder
- 3 pinches Oregano
Preparation
Preheat oven to 400°F.
Slice the bolillos lengthwise down the middle and place 2 overlapping slices of cheese against the top side.
Heat a nonstick pan to medium or medium-high. Add 1 tablespoon of the olive oil and half of the onions. Toss until onions start to brown. Remove from heat before they become too soft. Transfer to a paper plate and repeat with the rest of the sliced onions.
Add remaining olive oil to the pan. Add shaved pastrami and sprinkle garlic powder and oregano. Toss until meat is heated, well covered in olive oil, and seasonings are well distributed. Add onions and toss to mix well.
Spoon equal amounts into the prepared bolillos. Place in the hot oven for a couple of minutes or just until the cheese finishes melting. Serve hot.
