Roast Beef & Pastrami Sandwiches Recipe

Slice vegetables

Thinly slice the red onion and tomato. Lay slices on a plate and season tomato slices lightly with 1/4 tsp kosher salt and a pinch of black pepper. Set aside.

In a small bowl, combine the mayonnaise, Dijon mustard (3 tsp), and whole-grain mustard (2 tsp). Reserve 1 tsp Dijon for later. Stir until uniform; this is the sandwich spread.

Soften the room-temperature butter by stirring briefly so it is easy to spread.

Lay out 8 slices of bread on a work surface. On 4 slices, spread about 1 tablespoon of the mayo-mustard spread each. On the remaining 4 slices, spread a thin layer (about 3/4 tsp) of softened butter each — this side will be the outside of the sandwich for grilling.

On each of the 4 bread slices with the mayo-mustard, layer the ingredients in this order: 100 g roast beef (evenly distributed), 75 g pastrami, 2 slices Swiss cheese, 2 pickle slices, 2–3 tomato slices, and a few rings of red onion. Sprinkle lightly with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper across the fillings (divide evenly between the 4 sandwiches). Top each with the other buttered slice of bread, buttered side facing up.

Heat a large skillet or griddle over medium heat until hot (about 2–3 minutes). Place sandwiches buttered-side down on the skillet. Press gently with a spatula or place a heavy pan on top to flatten slightly.

Cook for 3–4 minutes until the underside is golden brown. Flip carefully and cook another 2–4 minutes until the second side is golden and the Swiss cheese has melted. If cheese needs extra melting, cover the pan with a lid for 30–60 seconds.

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on a diagonal.

While sandwiches cook, warm the beef jus (or broth) in a small saucepan over medium-low heat. Stir in the reserved 1 tsp Dijon, Worcestershire sauce, brown mustard, and 1/4 tsp black pepper. Simmer gently for 2–3 minutes, taste and adjust seasoning. Keep warm for dipping.

Serve sandwiches with a small ramekin of the warm jus for dipping (optional).