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Pastrami, Provolone and Caramelised Onion Sandwich

Pastrami, Provolone and Caramelised Onion Sandwich
This recipe is a lazy take on the classic reuben sandwich. To keep it simple we’re using Provolone cheese and caramelised onion - in place of sauerkraut and swiss cheese. Any crusty bread will do, though purists will insist on rye.

The original recipe (and image) come from the Half Baked Harvest food blog, which provides greater depth on how to make your own caramelised onion. Here, we're making-do with a store-bought jar.


250g Kaczanowski beef eye pastrami, sliced thin
2 slices Provolone cheese
1/2 avocado sliced
2 tbsp Caramelised onion
2 slices Crusty bread
20g Unsalted butter


1. Butter the bread on both outside faces. Put the buttered faces together.

2. Spread the exposed (unbuttered) face with caramelised onion.

3. Add the additional ingredients in layers: one slice of cheese, half the avocado, pastrami, the remaining avocado and the other slice of cheese. 

3. Spread the remaining bread face with caramelised onion.

4. Place the assembled sandwich (buttered side down) into a sandwich press.

5. Cook until the bread is golden and the cheese is beginning to bubble.

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About us
Kaczanowski & Co

We are an Australian producer of gourmet cooked and cured meats, renowned for our award-winning Pastrami and Christmas hams. All Kaczanowski products use certified Australian-grown Pork, Beef, Lamb and Chicken - prepared fresh daily to recipes passed down through our family.