Pastrami Sandwich Recipe

Mix

In a small bowl, combine yellow mustard, Dijon mustard, mayonnaise and freshly ground black pepper. Stir until smooth and set aside.

Toast bread and spread

Lay the two rye bread slices on a cutting board. Spread the prepared mustard mixture evenly on the inside face of both slices.

Layer fillings

Place one slice of Swiss cheese on one rye slice (mustard side up). Pile the thinly sliced hot pastrami on top of the cheese, distributing roughly 6 oz evenly. If using, add the thinly sliced dill pickle on top of the pastrami. Top with the second Swiss slice if you prefer extra cheese, then close the sandwich with the other rye slice, mustard side down.

Heat pan

Warm a nonstick or cast-iron skillet over medium heat for about 1–2 minutes until hot but not smoking.

Butter bread

Spread the softened unsalted butter evenly on the outer faces of both slices of rye bread.

Griddle sandwich

Place the sandwich in the skillet. Cook for 2½–3 minutes on the first side, pressing gently with a spatula, until the bread is golden brown and the cheese begins to melt. Flip carefully and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. If the outside browns too quickly before the cheese melts, lower the heat slightly and cover the skillet for 1–2 minutes to help the cheese melt through.

Rest and slice

Transfer the sandwich to a cutting board and let rest for 1 minute. Slice the sandwich in half on the diagonal and serve immediately with optional coleslaw, rye chips or extra pickle spears.