Pastrami & Swiss Recipe
Make Pastrami & Swiss Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread & Spread
Filling
Toasted Press (optional)
Method
Bread & Spread
- 1
Prepare bread
Spread Dijon mustard evenly on one side of each rye bread slice. On the outside faces of the bread (the sides that will contact the griddle), spread the softened butter thinly to promote even browning.
Filling
- 2
On the mustarded side of one slice, layer the ingredients in this order: place 1 slice of Swiss cheese, then arrange the 4 oz of thinly sliced hot pastrami evenly. Top the pastrami with the drained sauerkraut (press with a spoon to remove excess moisture) and drizzle 1 tablespoon of Russian or Thousand Island dressing over the sauerkraut. Finish with the second slice of Swiss cheese and close the sandwich with the second bread slice, buttered side facing out.
Toasted Press (optional)
- 3
Toast and melt
Heat a skillet or griddle over medium heat and add 1 teaspoon oil or spray. Place the sandwich on the hot surface and press down lightly with a spatula or place a heavy pan on top. Cook 3–4 minutes until the bottom is golden brown. Flip carefully, press again, and cook another 3–4 minutes until the second side is golden and the Swiss cheese is fully melted. If using a sandwich press or panini maker, preheat to medium and press for 4–6 minutes until golden and cheese is melted.
- 4
Rest and serve
Remove the sandwich from the heat and let rest 1 minute to allow juices to redistribute. Cut the sandwich in half on a diagonal and serve immediately.