Pastrami & Swiss Panini Recipe

Make the dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, and 2 tbsp sweet pickle relish until smooth. Stir in 1 tsp minced shallot (or finely minced red onion), 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/2 tsp granulated sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Refrigerate while assembling sandwiches to let flavors meld (at least 10 minutes).

If your rolls are large, split each roll horizontally to make two sandwiches (total 2 sandwiches). Lightly toast the cut sides in a skillet or under a broiler for 1–2 minutes until just set; this helps prevent sogginess from the dressing.

Spread about 2 tablespoons of the prepared 1,000 island dressing on the bottom half of each roll (adjust to taste; reserve a little for serving if desired).

Layer 4 oz (half of the pastrami) on each sandwich, arranging the slices evenly. Top the pastrami with 2 slices of Swiss cheese per sandwich.

Distribute the thinly sliced red onion evenly over the cheese (about 1/4 cup per sandwich) and place two dill pickle slices lengthwise on each sandwich.

Spread a light coating (about 1/2 tablespoon) of softened butter on the cut side of each top roll. If using a panini press, you can also brush the outside of both top and bottom with the remaining butter or a little olive oil to promote browning.

Preheat a panini press or a heavy skillet/griddle over medium-high heat. If using a skillet instead of a press, set a second heavy pan or a foil-wrapped brick to press the sandwich while grilling.

Place the assembled sandwiches on the press or skillet, buttered-side up. If using a skillet, place the second heavy pan on top to press. Grill for 3–5 minutes in a panini press or 4–6 minutes in a skillet, flipping once if not using a press, until the bread is golden-brown, crisp, and the Swiss cheese has melted.

Remove sandwiches from the heat and let rest 1 minute. Slice each sandwich in half on a bias. Serve immediately with extra 1,000 island dressing on the side for dipping and additional dill pickle slices if desired.