Pastrami, Caramelized Onion, And Gruyère Sandwich

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Leite's Culinaria


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4 tablespoons (2 ounces) unsalted butter

2 medium yellow or Walla Walla onions, cut into 1/8-inch slices

1 teaspoon chopped fresh thyme

1/4 teaspoon crushed red pepper flakes (optional)

Kosher salt to taste

1 large egg yolk

1/2 teaspoon finely chopped garlic

1 1/2 teaspoons freshly squeezed lemon juice

1 tablespoon plus 1 teaspoon Dijon-style mustard

1/2 cup canola oil

4 pretzel knot rolls (onion rye, sourdough, or challah)

2 tablespoons unsalted butter, at room temperature

10 to 12 thin slices (about 14 ounces) good-quality pepper-crusted pastrami

4 ounces Gruyère cheese, thinly sliced

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