Wexler's Deli Recipe

Warm and assemble

Heat a large skillet or griddle over medium heat until shimmering. Butter one side of each rye slice (4 slices will be the outside of 4 sandwiches). Place two buttered slices butter-side-down on the skillet. Spread 1 tsp Dijon mustard on the unbuttered face of each of the other two slices and set mustard-side-up.

Pile 4 oz (about 1/4 lb) hot pastrami on each mustard-topped slice, pressing the meat slightly to form an even mound. Top the pastrami with one slice Swiss cheese each.

Place the buttered bread slices (butter-side down) on top of the cheese, forming sandwiches. Cook over medium heat for 2–3 minutes until bottom is golden and cheese begins to melt. Flip carefully and cook another 2 minutes until second side is golden and cheese fully melted. Press gently with spatula while cooking for even contact.

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal and keep warm until serving.

In a small saucepan combine white vinegar, water, sugar, and kosher salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve, then remove from heat.

Place pickles, crushed garlic clove, and dill sprigs in a heatproof jar or bowl. Pour the hot brine over the pickles, cover, and let cool to room temperature, about 30 minutes; refrigerate at least 1 hour for best flavor. Serve chilled with sandwiches.

In a bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.

Add shredded cabbage and grated carrot. Toss to coat evenly. Taste and adjust seasoning. Refrigerate 20–30 minutes to let flavors marry before serving alongside sandwiches.