Fast Eddy Recipe

Toast and spread

Preheat a skillet or griddle over medium heat. Lightly butter the cut sides of each roll with the softened butter. Place the rolls buttered-side down in the hot skillet and toast until golden and crisp, 1–2 minutes. Remove and set aside. While warm, spread 1 tablespoon mayonnaise on the bottom half of each roll and 1/2 teaspoon Dijon mustard on the top half.

Heat roast beef and pastrami

Return the skillet to medium heat. Spread the roast beef evenly across the skillet in a single layer (work in two batches if necessary). Warm the roast beef for about 45–60 seconds until heated through but not drying out. If using pastrami, add it for the last 30–45 seconds to warm.

Assemble with cheese and melt

Divide the warmed roast beef and pastrami between the two bottom roll halves (about 4 oz roast beef per sandwich and 2 oz pastrami if using). Drizzle 1 tablespoon BBQ sauce over the meat on each sandwich. Top each mound of meat with 2 oz sliced cheddar (arrange to cover the meat). Cover the skillet with a lid (or place an inverted metal bowl over the sandwiches) for 30–45 seconds to gently steam and melt the cheese.

On top of the melted cheese layer, place 4 pickle slices, 2 tomato slices, 3 red onion rings, and 2 leaves of lettuce per sandwich. Season tomato with a light pinch of salt and a grind of black pepper (about 1/8 tsp salt and 1/8 tsp pepper split between the two sandwiches). If you like heat, add 1/2 teaspoon hot sauce per sandwich or drizzle on the top half of the roll.

Spoon the remaining 1 tablespoon mayonnaise (if any remaining) or add extra BBQ sauce to the top halves if desired. Close each sandwich by placing the toasted top roll half over the toppings. Press gently, slice in half if desired, and serve immediately while warm.