Deli Recipe

Toast bread

Spread 1/2 tablespoon of butter evenly on one side of each of 4 slices of bread. Heat a large nonstick skillet over medium heat. Place buttered side down and toast until golden, about 2–3 minutes. Repeat with remaining 4 slices so you have 8 lightly toasted slices.

Warm meats

In the same skillet over medium, pile the pastrami and corned beef (about half the pastrami and all the corned beef for two sandwiches) and heat until just steaming and edges begin to crisp, 2–3 minutes per side. For a Reuben-style finish, heat roast beef briefly as well. Remove meats and keep warm on a plate covered loosely with foil.

Spread condiments

On 4 of the toasted bread slices, spread 1 tablespoon combined of yellow and spicy brown mustard (roughly 1/2 tbs each mustard and 1 tbs total per slice) and 1 tablespoon mayonnaise. On the other 4 slices spread 1 1/2 tablespoons Russian or Thousand Island dressing per slice for a classic deli contrast. This yields two styles — mustard/mayo and Russian/dressing.

Layer fillings

On two of the mustard/mayo slices, layer 3 oz pastrami, 2 slices Swiss cheese, and 1/2 cup cole slaw. Top with a dressing-sauced slice of bread. On the two dressing-sauced slices, layer 4 oz corned beef (or roast beef), 1–2 slices Swiss, and a few pickle spears, then top with the remaining toasted bread slices.

Finish in skillet

Butter the outside of each assembled sandwich with about 1/2 tablespoon butter per outside face (1 tbs total per sandwich). Return to the skillet over medium-low heat, press gently with a spatula or a panini press weight, and cook 3–4 minutes per side until the cheese melts, bread is golden, and fillings are heated through. If your skillet is small, do one sandwich at a time.

Let sandwiches rest 1 minute, then slice each on the diagonal. Serve immediately with kettle chips and extra pickle slices on the side. Offer additional mustard or Russian dressing on the side.