Pastrami And Swiss Recipe

In a small bowl combine Dijon mustard, whole-grain mustard, mayonnaise, and a pinch (about 1 tsp) of freshly ground black pepper. Whisk until smooth and evenly combined. Taste and adjust — add a touch more mayo if you want milder tang, or extra Dijon for heat.

Prepare bread and spread

Spread butter evenly on the outside faces of both rye bread slices (these will contact the skillet). On the inside face of one slice, spread about half of the prepared mustard-mayo mixture. On the inside face of the other slice, spread the remaining mixture.

Layer sandwich

On the mustard-coated inside of one slice, layer the Swiss cheese first (this helps it melt evenly), then pile the sliced pastrami evenly across the bread, distributing it to the edges. Add optional pickles or sauerkraut on top of the pastrami if using. Place the second slice of bread mustard-side down to close the sandwich.

Heat a skillet or griddle over medium-low to medium heat. Once warm, place the sandwich in the pan butter-side down. Press gently with a spatula or place a heavy pan on top for the first 30–60 seconds to encourage even contact.

Cook for 3–4 minutes on the first side, monitoring to ensure the bread turns deep golden brown but does not burn. Carefully flip the sandwich and cook the second side another 3–4 minutes, pressing occasionally, until the bread is golden brown and the Swiss cheese is melted and gooey and the pastrami is heated through.

If the cheese is slow to melt, reduce heat to low, cover the pan with a lid for 1–2 minutes, or transfer the sandwich to a preheated 350°F (175°C) oven for 3–4 minutes to finish melting without over-browning.

Transfer the sandwich to a cutting board and let rest 1 minute. Using a sharp knife, cut the sandwich in half on the diagonal or down the middle. Serve immediately with pickles or chips.