Pastrami Egg And Cheese Recipe

Prepare and toast bread

Split the English muffins or sandwich rolls and lightly toast them until golden. Spread 1 teaspoon mayonnaise on the bottom halves and 1/2 teaspoon Dijon mustard on the top halves (optional). Set toasted halves aside.

Warm the pastrami

Heat a medium nonstick skillet or cast-iron pan over medium heat. Add pastrami slices to the dry skillet in a single layer (they can overlap slightly). Warm for 1–2 minutes per side until heated through and edges are slightly crisp. Transfer warmed pastrami to a plate and keep warm.

Cook the eggs

In the same skillet, reduce heat to medium-low and add 1 tablespoon butter. Crack two eggs into a bowl and beat lightly with a pinch of salt (about 1/4 tsp) and pepper (about 1/8 tsp) until combined. Pour eggs into the pan and cook, stirring gently for scrambled style, or tilt the pan and let set for skillet-fried style. For scrambled: cook 1–2 minutes, folding gently, until eggs are just set but still soft. For fried: cook 2–3 minutes until whites set, yolks to desired doneness. Season with remaining salt and pepper.

Assemble sandwich

Place warmed pastrami on the bottom toasted halves. Top pastrami with the cooked eggs. Lay one slice of American cheese over the eggs so it begins to melt; if you prefer the cheese more melted, return assembled bottom halves (without the top) to the skillet over low heat for 30–45 seconds and cover with a lid. Add optional pickle slices and sprinkle chopped chives if using. Close sandwiches with the top halves and press gently.

Serve

Slice sandwiches in half if desired and serve immediately with hot sauce on the side or drizzled on top.

If using pickles, place 2 slices per sandwich on top of the pastrami before adding eggs or on top of the melted cheese. If using hot sauce, add to taste either directly on the eggs before closing the sandwich or serve on the side. Sprinkle chopped chives over the eggs just before adding cheese.