Pastrami & Swiss Recipe
Pastrami with swiss cheese, mustard, and mayonnaise on rye bread
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Ingredients
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Sandwich
Optional Garnish / Serving
Method
Sandwich
Prepare bread
Spread the mayonnaise evenly over one side of a rye bread slice and the yellow mustard evenly over one side of the other rye bread slice. This ensures balanced moisture and tang in each bite.
Assemble filling
Place one mayonnaise-coated slice face-up. Layer the thinly sliced pastrami evenly across the bread so it covers the surface and slightly overlaps (about 4 oz). Season the pastrami lightly with the freshly ground black pepper.
Add cheese
Lay the two Swiss cheese slices over the pastrami, covering as much of the meat as possible to help them melt and bind the sandwich when warmed.
Optional pan-toasting
If you prefer a warm, slightly crisp sandwich: heat a nonstick skillet over medium-low heat. Lightly butter the outside of each bread slice (about 1 tsp total, spreading a thin layer on the outer surfaces). Place the sandwich in the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until the bread is golden brown and the Swiss cheese is melted. Flip carefully and toast the other side for another 2–3 minutes.
Serve
Remove the sandwich from the skillet (or from assembly if served cold). Let rest 30 seconds, then slice on the diagonal or down the middle. Serve immediately with optional dill pickle spear and potato chips on the side.
Optional Garnish / Serving
Place a dill pickle spear on the plate and add a cup of potato chips for texture contrast. These are optional but traditional accompaniments to a pastrami sandwich.