Pastrami (regular) Sandwich Recipe
Check availability. Served with two sides. Include a side of sauce.
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Ingredients
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Sandwich
Sides (choose two) — ingredients for standard sides provided
Sauce (separate side)
Method
Sandwich
- 1
Prepare bread
Spread butter evenly on the outside face of each rye bread slice (the sides that will contact the griddle). On the inside of one slice, spread 1 tablespoon yellow mustard. On the inside of the other slice, place 2 tablespoons of Russian or Thousand Island sauce if you prefer a saucier sandwich (optional—additional sauce will be served on the side).
- 2
Assemble filling
Pile the 8 oz sliced pastrami on the mustard-spread slice so the meat is evenly distributed. Season the top of the pastrami lightly with 1/4 teaspoon freshly ground black pepper. Lay the two Swiss cheese slices over the warm pastrami.
- 3
Grill sandwich
Heat a nonstick skillet or griddle over medium heat. Place the sandwich butter-side-down on the skillet. Press lightly with a spatula or a sandwich press. Cook 3–4 minutes until the bottom bread is golden brown. Carefully flip the sandwich and cook the other side another 3–4 minutes until golden and cheese is melted. If using a lid or press, reduce total time slightly to ensure cheese melts thoroughly without burning bread.
- 4
Rest and slice
Transfer sandwich to a cutting board and let rest 1 minute to settle the juices. Slice the sandwich in half on the diagonal. Serve hot with the two chosen sides and a ramekin containing 2 tablespoons of the extra sauce on the side.
Sides
- 5
Crispy seasoned fries (if selected)
If using frozen fries, bake or fry according to package instructions until crispy and 165°F internal. Season with salt to taste and serve hot (typically 10–20 minutes depending on method). For fresh fries, cut potatoes into desired shape, soak 30 minutes, dry, fry twice (325°F then 375°F), drain, salt and serve (total 30–40 minutes).
- 6
Coleslaw (if selected)
Portion 3/4 cup of prepared coleslaw into a side dish. If making quick slaw: toss shredded cabbage and carrots with a dressing of mayonnaise, a splash of vinegar, pinch of sugar and salt to taste. Chill briefly and serve (5–10 minutes if using prepped ingredients).
- 7
Pickle spears (if selected)
Arrange 2 pickle spears on the plate as an acidic counterpoint. No further preparation required.
Sauce (side)
- 8
Extra sauce
Portion 2 tablespoons of Russian or Thousand Island sauce into a small ramekin and serve alongside the sandwich and sides. If making sauce from scratch: combine 2 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp sweet pickle relish, a squeeze of lemon or vinegar, and a pinch of smoked paprika; whisk and adjust to taste (2–3 minutes).