Saginaw’s Delicatessen Recipe

Prepare and toast bread

Spread the unsalted butter evenly on one side of each slice of rye bread. Heat a nonstick skillet or griddle over medium heat. Place the bread butter-side-down in the skillet and toast until golden brown, about 1–2 minutes. Flip the slices briefly (30–45 seconds) just to warm the other side, then remove and set aside with buttered side out.

Heat pastrami

In the same skillet over medium heat, pile the thinly sliced pastrami in a single layer or slightly mounded. Heat for about 2–3 minutes, stirring or flipping once, until hot and steamy. If you prefer it slightly crisp, press gently with a spatula for 30–60 seconds.

Assemble sandwich

Spread yellow mustard on the untoasted side of one toasted rye slice. Mound the hot pastrami evenly on that slice (use all 6 oz). Top the pastrami with the two slices of Swiss cheese. Place the second slice of toasted rye bread on top, buttered side out.

Melt cheese

Return the assembled sandwich to the warm skillet over low-medium heat, cover with a lid or a sheet pan to trap steam, and heat 1–2 minutes until the Swiss cheese melts. Remove from skillet and let rest 30 seconds, then slice the sandwich in half on the diagonal.

Serve

Plate the sandwich with a dill pickle spear and optional potato chips or cole slaw. If desired, serve with a small ramekin of Russian dressing for dipping.

In a small bowl, whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, and black pepper until smooth and uniformly colored. Taste and adjust: add more horseradish for heat or more ketchup for sweetness. Refrigerate until ready to serve. Makes about 3 tablespoons.

If serving cole slaw, spoon 1/2 cup alongside the sandwich. Arrange potato chips on the plate for a classic deli presentation.