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Pastrami On 'wry' Recipe

Inspired by Blue Plate Kitchen
Time25m
Serves4

Hot pastrami and Swiss cheese with spicy mustard on griddled rye bread

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Ingredients

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Sandwich

Optional garnish / serving

Method

Prep and warm pastrami

1

Optional steam for juicier pastrami

If your pastrami is refrigerated and slightly dry, place the pastrami in a shallow skillet or small saucepan with 1/4 cup of water, cola, or pickle brine. Cover tightly and warm over medium-low heat for 3–5 minutes until steaming hot and pliable. Remove and keep covered so it stays warm.

2

If pastrami is already hot from deli or prepared warmed, skip steaming and keep it covered to retain heat.

Assemble sandwiches

3

Lay out 4 slices of rye bread, face up. Spread 1 tablespoon of spicy brown mustard evenly over each slice.

4

Divide the hot pastrami into four portions (about 4 oz each). Pile a portion onto each mustard-coated slice, distributing meat evenly. Lightly sprinkle 1/4 teaspoon coarse ground black pepper over each portion of pastrami if using.

5

Top the pastrami on each sandwich with two slices of Swiss cheese. Place the remaining 4 slices of rye bread on top, mustard-side down if there is remaining mustard (not required).

Griddle and finish

6

Heat a large heavy skillet or flat griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat one side of two assembled sandwiches (butter side down will contact the pan). Place the two buttered sides of the sandwiches down in the pan.

7

While those begin to toast, spread another tablespoon of butter on the top slice of each of the remaining two sandwiches. When the first pair is browning (about 2–3 minutes), flip them gently with a spatula, add buttered top sides to the pan, and immediately set the second pair of sandwiches into the pan, buttered side down.

8

Press lightly with the spatula (or use a sandwich press/weight) to compress slightly. Cook another 2–3 minutes until the bread is golden brown and the cheese is melted. Adjust heat to medium-low if bread is browning too quickly before cheese melts. Total cooking time per side is about 2–4 minutes depending on heat and pan.

9

When cheese is melted and both sides are deep golden and crisp, remove sandwiches from the pan and transfer to a cutting board. Let rest 1 minute, then cut each sandwich on the diagonal.

Serve

10

Serve hot with dill pickle quarters on the side and any extra spicy mustard. Makes 4 sandwiches.