For the Onion Jam:

  • 2 tablespoons Kerrygold unsalted butter
  • 4 cups red onions, thinly sliced
  • 2 cloves garlic, minced
  • 6 tablespoons sugar
  • 1/2 cup dry red wine
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Panini:

  • 2 tablespoons mayonnaise
  • 2 teaspoons spicy brown mustard
  • 8 slices seeded rye bread
  • 16 thin slices Swiss cheese, about 6 ounces
  • 12 ounces pastrami, thinly sliced
  • 3 tablespoons Kerrygold unsalted butter, softened


  1. For the onion jam, melt the butter in a large Anolon® Nouvelle Copper Hard Anodized Nonstick 12-inch skillet over medium heat. Stir in the onions, garlic and sugar; cook, stirring occasionally, until the onions are very soft but not yet starting to brown, 16-18 minutes. Add the wine and vinegar and cook until nearly evaporated and the mixture is thickened, 7-8 minutes. Stir in the salt and pepper then transfer to a bowl; reserve. Wipe out the skillet.
  2. Combine the mayonnaise and mustard in a bowl and set aside.
  3. Place 4 slices of the rye bread on a work surface and spread each with the mayonnaise mixture. Top each with 2 slices of the cheese and 3 ounces of pastrami. Evenly spoon the onion jam over the pastrami then top each with 2 slices of the cheese. Place the remaining slice of bread on each sandwich. Spread the outside of each sandwich with the softened butter.
  4. Heat the skillet over medium heat. Add 2 sandwiches; cover the pan with a lid or large piece of aluminum foil. Cook, occasionally pressing down on them with a spatula to help flatten slightly, until the sandwiches are golden brown and the cheese has melted, about 4-5 minutes per side. Repeat with the remaining sandwiches. To serve, cut each sandwich in half.
  • Yield: 4 Servings