Grilled Duck Pastrami Fontina Sandwich
Prep time
20 min
Serves
4 ppl
Cook time
6 min
Ingredients
1/2 pound DUCKCHAR Duck Pastrami, thinly sliced
4 slices Jewish-style rye bread
4 ounces Fontina cheese, thinly sliced
1/4 sweet onion, thinly sliced
1 bunch Tuscan kale, ribs and stems removed, coarsely torn
2 tablespoons DUCKCHAR Duck Fat
Cooking Directions
Step 1 - Preheat pan over moderately high heat. Add duck fat and kale. Stir until kale begins to brown. Then add 1/4 cup of water and continue to cook until the kale is soft and the water is completely evaporated. Remove kale from heat and set aside.
Step 2 - Please note that this recipe is for 2 sandwiches so divide the ingredients accordingly. Spread Dijon mustard on the bottom slice of rye and top with kale, duck pastrami, onion, and Fontina cheese. Then cover with remaining rye bread slice.
Step 3 - Grill each sandwich one at a time. Heat 1 tablespoon of duck fat over medium heat. Add sandwich to pan and gently press down with spatula. Cook until the bottom of the sandwich turns golden brown - about 3 minutes.
Step 4 - Carefully flip and grill top of sandwich until the cheese melts.
Step 5 - Remove sandwich from heat. Slice and serve. We like to enjoy this sandwich with a side of kosher pickle slices and sweet potato chips.
