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The Smokehouse Melt

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Description

"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 Gruyère 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.

Ingredients
  • 4 squares Focaccia
  • 1 lb Thick-sliced lamb pastrami
  • 1 lb Sautéed black-pepper mushrooms (see recipe below)
  • 8 slices Fontina or Gruyère
  • 1/2 cup Horseradish cream
  • 1/4 cup French's Onion strings
    • Black Pepper Seared Mushrooms
  • 1 lb Cremini mushrooms, cleaned and thick-sliced
  • 2 Tbsp unsalted butter
  • 1 Tbsp neutral oil (avocado or grapeseed)
  • 1 tsp coarsely cracked black pepper
  • 1 tsp Fresh Thyme stripped leaves
  • 2 Garlic cloves, smashed
  • Salt to taste
Instructions
  1. 1
    Place a wide skillet over medium-high heat with just the oil.
  2. 2
    Once shimmering, add the sliced mushrooms in a single layer. Let them sit undisturbed for 2–3 minutes until they develop a deep brown crust—don't salt them yet, or they will steam instead of sear.
  3. 3
    Once browned, toss them and add the butter, smashed garlic, and thyme.
  4. 4
    Lower the heat to medium and season heavily with the cracked black pepper and a pinch of salt.
  5. 5
    Continue to sauté for another 4–5 minutes until the mushrooms have shrunk slightly, absorbed the butter, and are coated in a glossy, peppery glaze.
  6. 6
    Split a thick square of focaccia and toast the interior under a broiler until the edges are charred and the crumb is sturdy.
  7. 7
    Smear the bottom half with a bold layer of horseradish cream or smoky mustard.
  8. 8
    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.
  9. 9
    Place the seared slabs onto the bread and top them with a massive, dripping scoop of black-pepper mushrooms.
  10. 10
    Lay two slices of Gruyère 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.
Read it online: https://brinnerbites.com/recipe/the-smokehouse-melt/