Pumpernickel Pastrami Panini with Rosemary Au-Jus

5 T butter, divided
2 c beef broth (one 15 oz can)
2 cloves garlic, minced
1 t fresh rosemary leaves, coarsely chopped
1/2 t onion powder
1/2 t freshly ground black pepper
1 pound shaved pastrami
8 slices pumpernickel bread
4 slices thinly sliced sharp white Cheddar

Rosemary Au-Jus
Melt 1 T butter in medium sized saucepan, over medium-low heat. Add garlic and saute approximately 3 minutes. Whisk in beef broth, rosemary, onion powder and 1/4 teaspoon pepper. Allow to simmer while preparing panini.

Pumpernickel Pastrami Panini
Heat griddle to medium. Butter one side of one slice of pumpernickel and place on griddle, butter side down. Add one slice of cheese. Add 1/4 pastrami, another slice of cheese and top with another buttered bread slice, butter side up.

Place the bottom of a heavy skillet on top of sandwich, and press down to flatten (leave skillet on sandwich while grilling). Cook 2 minutes, flip, press down with heavy skillet again and cook an additional 2 minutes or until crisp. Repeat process with remaining sandwich ingredients.

Slice sandwiches on diagonal and serve with rosemary au-jus for dipping. Serves 4.