Pastrami Sandwich Recipe

Spread condiments

Lay the two rye bread slices flat. Spread the Dijon mustard evenly over one slice. If using Russian or Thousand Island dressing, spread it on the other slice.

Assemble pastrami and cheese

Pile the hot pastrami evenly onto the mustard–coated slice (about 6 oz, overlapping). Top the pastrami with the two slices of Swiss cheese so they cover the meat. Place the dill pickle slices on top of the cheese or on the side if you prefer.

Close and butter

Close the sandwich with the other slice of rye bread (dressing side down). Spread the softened butter on the outside faces of both slices of bread, covering edge to edge for even browning.

Pan-toast method (recommended)

Heat a heavy skillet or griddle over medium heat. Once hot, place the sandwich in the skillet. If you want the cheese very melty, add 2 tablespoons of water to a small area of the skillet (not touching the sandwich) and quickly cover the skillet with a lid for 30–60 seconds to create steam that helps melt the cheese. Remove the lid and continue to cook 2–3 minutes per side, pressing gently with a spatula or a sandwich press, until the bread is golden-brown and the cheese is melted. Rotate once and cook the second side the same way.

Oven method (alternative)

Preheat oven to 425°F (220°C). Place the buttered sandwich on a rimmed baking sheet. Bake 6–8 minutes, flip, and bake another 4–6 minutes until bread is crisp and cheese is melted. For faster melting, tent the sandwich with foil for the first 2–3 minutes.

Rest and slice

Remove the sandwich from heat and let rest 1 minute to stabilize. Slice the sandwich in half on the diagonal with a sharp knife. Serve immediately with dill pickles on the side.