Pastrami Recipe

Preheat and prepare bread

Heat a skillet or griddle over medium heat (about 350°F / medium). While it warms, spread softened butter evenly on the outside face of both rye slices. This will create a golden toasted exterior when grilled.

Assemble sandwich

On the unbuttered side of one rye slice, spread the 1 tablespoon of mustard in an even layer. Top the mustard with the 6 oz of hot pastrami, arranging slices so they slightly overlap and cover the bread. Place the 2 slices of Swiss cheese over the pastrami, then arrange the 4 pickle slices on top of the cheese (or between cheese layers if desired). Close sandwich with the second slice of rye, buttered side out.

Grill to melt and toast

Place the sandwich onto the preheated skillet. Press gently with a spatula or with a pan weight. Grill for 3–4 minutes until the bottom is golden brown. Carefully flip and grill the other side for another 3–4 minutes, pressing occasionally, until the cheese is melted and both sides are evenly toasted. If the crust is browning too quickly before the cheese melts, reduce heat to medium-low and cover the pan for 1–2 minutes to help the cheese melt through residual heat.

Rest and slice

Transfer the sandwich to a cutting board and let it rest for 1 minute to let juices settle. Use a sharp knife to slice the sandwich in half on the diagonal or down the middle. Sprinkle optional coarse-ground black pepper to taste over the cut sandwich if desired.

Serve the sandwich immediately with a pickle spear or cornichons on the side. Provide extra mustard on the side if guests prefer more. Enjoy hot.