Hot Pastrami

Heat beef stock with bay leaf, garlic, black pepper, and crushed pepper flakes. Simmer for 10 minutes.

Slice open each bun. Spread garlic butter on each side. Lay a piece of swiss cheese on each side. Toast briefly in oven until bun is crispy and cheese is melted.

Place pastrami in hot beef stock and simmer briefly until heated through. Serve beef stock in ramekins for dipping. Add dijon to taste.

Variations; Country dijon, horseradish, fried egg, bacon, pancetta, giardenera, pepperoncini, provolone, Italian beef au jus, onion roll,Italian seasoning, celery seed, worchestershire, shallots, habanero, pickled red onions