Pastrami & Roast Beef Club Recipe

Name: European Street Cafes Pastrami & Roast Beef Club Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 slices thick-sliced white or sourdough sandwich bread; 8 oz thinly sliced roast beef (deli-style); 8 oz thinly sliced smoked pastrami; 6 slices Swiss cheese slices; 3 leaves leaf lettuce (butter or romaine), rinsed and dried; 1 medium tomato; 0.5 each dill pickle, thinly sliced lengthwise (optional); 0.5 cups Thousand Island dressing; 2 tsp prepared hot mustard (or Creole mustard); 2 tbs unsalted butter, softened (for grilling); 0 to taste coarse ground black pepper; 0 to taste kosher salt

Inspired by European Street Cafe

Time25m

Serves2

A triple-decker with roast beef, melted Swiss, Thousand Island dressing, smoked pastrami and hot mustard. Served hot.

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Ingredients

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Sandwich

6 slices thick-sliced white or sourdough sandwich bread

8 oz thinly sliced roast beef (deli-style)

8 oz thinly sliced smoked pastrami

6 slices Swiss cheese slices

3 leaves leaf lettuce (butter or romaine), rinsed and dried

1 medium tomato

1/2 each dill pickle, thinly sliced lengthwise (optional)

Spreads & Condiments

1/2 cups Thousand Island dressing

2 tsp prepared hot mustard (or Creole mustard)

2 tbs unsalted butter, softened (for grilling)

Optional finishing

0 to taste coarse ground black pepper

0 to taste kosher salt

Method

Preparation

Prep ingredients

Bring butter to room temperature if not already soft. Slice tomato into 1/4-inch rounds. If using a pickle, slice lengthwise into thin strips. Lay out all bread, cheese, roast beef, and pastrami so assembly is quick.

Lightly toast all six slices of bread in a toaster or on a dry skillet until just golden (about 1–2 minutes). This prevents the bread from becoming soggy when the dressing is added and helps the sandwich hold up when warmed.

Assembly

Bottom layer

Place one slice of toasted bread on your work surface, toasted side up. Spread about 1 tablespoon of Thousand Island dressing evenly over the bread. Arrange half (4 oz) of the roast beef in an even layer on top of the dressing. Add one Swiss cheese slice over the roast beef. Top with one lettuce leaf and two tomato slices. Season tomato lightly with a pinch of salt and pepper if desired.

Middle layer

Place a second slice of toasted bread on top of the tomato, toasted side down. Spread 1 tablespoon of Thousand Island dressing on the top of that slice (this will go between middle and top tiers). On top of the dressing, layer all of the smoked pastrami (about 8 oz), then place two Swiss slices over the pastrami so they will melt and bind the layers together.

Top layer

Place the third slice of toasted bread on top of the Swiss, toasted side down. Brush the exterior sides (top and bottom) of the assembled triple-decker with softened butter — about 1 tablespoon on each outside face. Spread the hot mustard sparingly (about 1 teaspoon) on the exterior of the top slice or on the inside of the top slice instead if you prefer it less spicy. If using pickle strips, tuck them between pastrami and Swiss or alongside the roast beef layer.

Cooking / Finishing

Preheat a large skillet or griddle over medium-low to medium heat. Place the assembled sandwich in the skillet. Cover the pan with a lid or an inverted large heatproof bowl to help the cheese melt evenly. Cook for 3–4 minutes, then carefully flip the sandwich and cook another 3–4 minutes, pressing gently with a spatula so the buttered crust browns evenly and the Swiss cheeses melt through both meat layers. Total cook time should be 6–8 minutes — adjust heat to avoid burning while ensuring cheese is melted and sandwich is heated through.

After cooking, transfer the sandwich to a cutting board. Let rest 1 minute, then insert toothpicks through the sandwich to stabilize. Using a sharp knife, cut the sandwich into halves or quarters (cut straight through all three slices into two stacked sandwiches). Serve hot with extra Thousand Island or hot mustard on the side and pickles if desired.