Cj’s Pastrami Recipe

Warm the pastrami

If pastrami is refrigerated, place slices in a single layer on a sheet of aluminum foil, sprinkle with the coarse-ground black pepper if using, fold foil to enclose, and warm in a 350°F (175°C) oven for 8–10 minutes until heated through. Alternatively, warm in a skillet over medium heat for 3–4 minutes, turning once.

Prepare bread and mustard

Spread 1 tablespoon mustard evenly on one slice of the rye bread. On the other slice, spread the softened butter evenly on the outside-facing side (this will be the grilled exterior).

Assemble sandwich

Place the warmed pastrami evenly on the mustard-spread slice of bread (about 10 oz total, piling slightly). If using extra roast or corned beef, layer it with the pastrami now. Top the meat with two slices of Swiss cheese, ensuring even coverage.

Grill or press

Close the sandwich with the buttered bread slice (buttered side out). Heat a skillet or griddle over medium heat. Place the sandwich butter-side down and press gently with a spatula or use a sandwich press/panini press. Cook 3–4 minutes until the bread is golden brown, then flip and cook another 2–3 minutes until the second side is golden and the cheese is melted. If using a press, cook 4–5 minutes total until cheese is melted and bread is crisp.

Rest and slice

Transfer the sandwich to a cutting board and let it rest 1 minute to settle. Slice the sandwich in half on the diagonal.

Plate with pickle

Serve the sandwich immediately with a dill pickle spear on the side (and optional banana peppers or extra pickle slices if desired).