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Carolina Kitchen: Pastrami po'boy with smoked gouda fondue & fried egg

P-KITCHEN-PASTRAMI PO BOY.transfer_frame_9978.png
WLOS/WMYA


by The Square Root, Chef Adam Wilson

Ingredients

  • Square root house-cured pastrami
  • Lettuce
  • Tomato
  • Onion
  • White wine
  • Chicken stock
  • Smoked gouda cheese
  • Shredded pepper jack cheese
  • Parsley
  • Egg
  • Hoagie

Instructions

  1. Slice pastrami thin.
  2. In a low heat, sautee pan add white wine, chicken stock and smoked gouda cheese.
  3. Once smoked gouda is almost melted, add pepper jack and finish with parsley.
  4. In a nonstick sautee pan add oil and fry egg over easy.
  5. Toast hoagie bun. Layer in lettuce, tomato, and onion followed by pastrami.
  6. Top sandwich with fried egg and generously cover with the smoked gouda fondue.

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