Hot Pastrami Recipe

Spread condiments

Lay the two slices of rye bread on a cutting board. Spread Dijon mustard evenly over one slice and mayonnaise over the other slice. The mustard provides tang that complements the pastrami; mayonnaise adds moisture and helps brown the bread.

Assemble filling

Pile the thinly sliced hot pastrami on the mustard-spread slice, distributing it evenly so each bite has meat. Top the pastrami with the two slices of Swiss cheese, arranging them to cover the meat.

Close sandwich

Place the mayonnaise-spread slice of rye bread, mayo-side down, on top of the cheese to close the sandwich.

Preheat skillet

Heat a heavy skillet or griddle over medium heat until hot, about 2–3 minutes. A cast-iron skillet works well for even browning.

Butter bread

While the skillet is heating, spread the softened unsalted butter evenly over the outer faces of both slices of bread. This will give a golden, crisp exterior when grilled.

Grill sandwich

Place the sandwich in the hot skillet. Cook for 3–4 minutes on the first side, pressing gently with a spatula or a heavy pan to ensure contact and even heating. When the first side is golden brown, carefully flip the sandwich and cook an additional 2–4 minutes on the second side until the bread is golden and the Swiss cheese is melted through the hot pastrami.

Rest briefly and slice

Transfer the grilled sandwich to a cutting board and let it rest for 1 minute to allow juices to settle. Slice the sandwich in half diagonally and serve hot.

Serve the hot pastrami sandwich immediately with dill pickles and a side of coleslaw or sauerkraut if desired. Adjust accompaniments to taste.