Pastrami Sandwich Recipe

Prepare rolls

Slice each French roll horizontally, keeping a small hinge if desired. Spread about 1 tablespoon of Dijon or yellow mustard evenly over the bottom half of each roll and 1 tablespoon on the top half if you like more tang.

Season butter

In a small bowl, combine the unsalted butter with the coarse ground black pepper and garlic powder (if using). Mash until smooth and evenly mixed.

Toast rolls

Heat a large skillet or griddle over medium heat. Spread the seasoned butter on the outside cut face of both top and bottom halves of each roll. Place rolls butter-side-down in the skillet and toast 1–2 minutes until golden and slightly crisp. Remove and set aside.

Warm pastrami (optional but recommended)

Add the sliced pastrami to the warm skillet in a single layer or folded stack. Heat 1–2 minutes per side until warmed through and slightly crisp at the edges. If using cheese, place the Swiss slices over the pastrami in the final 30–60 seconds and cover briefly to melt.

Assemble sandwiches

Divide the warmed pastrami evenly between the two rolls (about 6 oz per sandwich). Arrange the dill pickle slices over the pastrami (about 1/4 cup per sandwich). Close each sandwich with the top roll. If you toasted with butter outside, the inside mustard will balance the richness.

Finish and serve

Press the sandwich gently to compact. Use a sharp knife to cut each sandwich in half if desired. Serve immediately with extra pickles and chips or coleslaw on the side.

Plate the sandwiches with the extra pickle spears and potato chips or coleslaw. Provide additional mustard on the side for dipping.