The Smokehouse Melt
"The Smokehouse Melt" is a robust, layered sandwich that brings together bold, earthy flavors and a variety of textures. It starts with a thick square of toasted focaccia, layered with a sharp horseradish cream and seared slabs of thick-sliced lamb pastrami that have been browned in butter and fresh thyme. The sandwich is then piled high with savory, black-pepper seared cremini mushrooms and topped with molten, bubbled Gruyรจre or Fontina. Finished with a nest of crispy onion strings for an extra layer of crunch, this melt is a hearty and sophisticated choice for any meal.
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Ingredients
Black Pepper Seared Mushrooms
Instructions
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Place a wide skillet over medium-high heat with just the oil.
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Once shimmering, add the sliced mushrooms in a single layer. Let them sit undisturbed for 2โ3 minutes until they develop a deep brown crustโdon't salt them yet, or they will steam instead of sear.
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Once browned, toss them and add the butter, smashed garlic, and thyme.
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Lower the heat to medium and season heavily with the cracked black pepper and a pinch of salt.
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Continue to sautรฉ for another 4โ5 minutes until the mushrooms have shrunk slightly, absorbed the butter, and are coated in a glossy, peppery glaze.
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Split a thick square of focaccia and toast the interior under a broiler until the edges are charred and the crumb is sturdy.
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Smear the bottom half with a bold layer of horseradish cream or smoky mustard.
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Take your thick-sliced lamb pastrami and sear it like a steak in a hot pan with butter and fresh thyme until a dark, savory crust forms.
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Place the seared slabs onto the bread and top them with a massive, dripping scoop of black-pepper mushrooms.
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Lay two slices of Gruyรจre over the mushrooms and return the open-faced sandwich to the broiler until the cheese is bubbling and bronzed. Pile a high "nest" of onion strings onto the molten cheese and set the top focaccia at an offset angle to highlight the internal layers.
