Marc Murphy's Chicken Pastrami Burger
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
How to Make Parsnip Creamed Spinach | Richard Blais
Lady Gaga and Tony Bennett Surprise Rachael with a Sweet Note + …
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
- 1/3 cup red wine vinegar
- 2 teaspoons sugar
- 1 small red onion, halved through core and thinly sliced crosswise
- 1/2 cup whole-grain mustard
- 1/4 cup honey
- 8 slices pepper jack cheese
- 1/2 pound thinly sliced pastrami
- 1 1/2 pounds ground chicken (a mix of white and dark meat)
- 4 potato sandwich rolls or hamburger buns, toasted
In a bowl, whisk together the vinegar, sugar, 2/3 cup water and 1 teaspoon salt until dissolved. Pack the sliced onion into a 1-pint jar; top with vinegar mixture. Let sit at room temperature about 1 hour.
Measure out 1/2 cup of the drained, pickled onions; chop. (Refrigerate remaining onions for up to two weeks.) Transfer them to a bowl then whisk with the mustard and honey; season relish with salt and pepper.
Heat a griddle pan, a large, heavy skillet or a grill over medium-high. Arrange 4 slices of cheese on a work surface. Pile one-quarter of the pastrami on top of each slice of cheese. Top the pastrami piles with the remaining slices of cheese.
Form the ground chicken into 4 patties (thinner in the centers for even cooking); season. Cook until cooked through, about 6 minutes per side. After flipping, top with pastrami and cheese; tent with foil to melt the cheese.
Spread some relish on the roll bottoms, then add the patties and roll tops. Serve with the remaining relish.