Pastrami, Pickles, Mustard + Dill Recipe

Quick dill pickle finishing

Trim the ends of each small dill pickle and slice them in half lengthwise (or into 1/4" coins if you prefer). Place the cut pickles in a bowl.

Add the chopped fresh dill, olive oil, lemon juice, sea salt, and black pepper to the bowl with the pickles. Toss gently to coat. Let sit at room temperature for 10 minutes while you assemble the sandwiches so flavors marry.

Taste one pickle and adjust salt or lemon if needed. Keep the pickles at room temperature for up to 30 minutes or refrigerate if holding longer.

Prepare bread

Spread a thin layer of softened butter on one side of each slice of rye bread (this side will be grilled). Place buttered sides down on a cutting board.

Mustard mix

On the unbuttered side of four slices, spread 1 tablespoon Dijon mustard and 1/2 tablespoon yellow mustard each (adjust to taste). On the remaining four unbuttered slices, spread the remaining mustards in the same ratio if you prefer more tang on both slices.

Layering: On four of the mustard-spread slices place one slice Swiss cheese each, then pile approximately 4 ounces (about 1/4 lb) of sliced pastrami per sandwich (for 4 sandwiches). Fold or stack the pastrami so it sits evenly. Add another slice of Swiss cheese on top of the pastrami if you like a double-melted layer.

Add pickles and dill: Drain any excess liquid from the dressed pickles. Place 2 halved pickles (or several coins) per sandwich on top of the pastrami. Sprinkle a little of the remaining chopped fresh dill over the pickles to reinforce the herb flavor.

Close the sandwiches with the remaining mustard-coated bread slices, buttered side out.

Grill

Heat a skillet or griddle over medium heat. Place sandwiches butter-side down and cook 3–4 minutes until the bread is golden brown and cheese starts to melt. Press gently with a spatula or a panini press. Flip and cook another 2–3 minutes until second side is golden and cheese is fully melted.

Remove from heat and let sandwiches rest 1 minute, then slice each on the diagonal.

Serve sandwiches with the dressed dill pickles on the side. If using, add a scoop of plain coleslaw and a small heap of pickled red onion alongside for contrast. Extra Dijon mustard can be offered for dipping.