I will be the first to admit that I’m not that sophisticated when it comes to cooking. I have cooked some long-simmering, refined meals that required a degree of culinary technique on occasion, and they were delicious and rewarding, but I’d just as soon slap meat on a grill and let the flame do the work, or even more commonly, turn wild game into burgers and sandwiches. So we’re making grilled cheese. Purists may turn their nose up at the very plebeian concept of a grilled cheese but I’m here to assert that the grilled cheese is in fact the king of sandwiches. Pure comfort food combining crunchy toasted bread and rich melty cheese, there is no better vehicle for taking a sandwich over the top than stuffing all sorts of goodies between toasted bread and cheese, and that’s what this is.
Why “The International”? Because we are taking warm slices of salty Canada goose pastrami on tour with smooth melted Swiss cheese, to Italy with a nutty grated parmesan crust on the bread, and then finishing with a tangy sauce made off of Roquefort blue cheese.
What does it taste like? Well friends, this is intense, and there’s nothing subtle at all about this sandwich. The pastrami is tender, the toast is crisp, and the melted cheese is rich, almost making it too much to take in all at once. The sharpness of the blue cheese evens it all out and a chilled Coors Banquet (or Coors Original for my fellow Canadians) washes it all down.
Make this, eat this, and then enjoy a nap.
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The International: Triple Cheese Canada Goose Pastrami SandwichCourse: Wild Recipes
- Canada Goose Pastrami
2 Canada goose breasts, skinless
½ tsp dried thyme
¼ tsp celery seed
¼ tsp caraway seed
1 tsp sugar
1tsp black pepper, plus a further 1tbsp black pepper
1tbsp ground coriander
¼ cup brandy or red wine
- Grilled Cheese Sandwich
4 slices Texas Toast
30g shredded parmesan cheese
45g shredded Swiss cheese (Emmental or Gruyere)
- Blue Cheese Sauce
30g Roquefort cheese
3tbsp sour cream
- We religiously follow Hank Shaw’s Canada Goose pastrami recipe found here.
- Following the brining, drying, and smoking, slice both breasts of pastrami as thinly as possible and warm in a low oven for 10 minutes.
- Spread a thin layer of mayonnaise on each slice of bread, and press the shredded parmesan evenly onto the bread to make a crust.
- Place the bread cheese-side down onto a non-stick pan over medium heat until the cheese browns. Repeat for all four slices of bread.
- Remove the warmed pastrami from the oven and turn the broiler on to its highest setting.
- Evenly pile all of the pastrami between two of the bread slices and pile the shredded swiss cheese on top.
- Broil for 3-5 minutes, until the cheese is melted to your preference.
- Remove from the broiler and add the other slice of bread then press each sandwich firmly together.
- In a separate bowl, mix the sour cream and blue cheese until smooth.
- Slice the sandwich on the diagonal and serve with blue cheese sauce and an ice-cold beer.