Pastrami Panini Recipe
House smoked pastrami on marble rye with swiss cheese and sauerkraut, served with pickle and mustard and choice of 1 side.
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Ingredients
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Sandwich
Garnish & side (choose 1 side)
Method
Sandwich
Prep bread and mustard
Spread 1 tablespoon of softened butter evenly on the outside face of each marble rye slice. On the inside of one slice, spread 1 tablespoon of mustard to the edges.
Layer sandwich
On the mustard-spread inside of that slice, place 1 slice of Swiss cheese, then pile the 8 oz thinly sliced smoked pastrami evenly across (about 1/2" thick mound). Top the pastrami with the drained sauerkraut (press lightly to remove excess liquid), then place the second slice of Swiss cheese on top. Close sandwich with the second bread slice, buttered side up.
Grill the panini
Preheat a panini press or heavy skillet/griddle over medium heat (about 350–375°F / medium). If using a skillet, press the sandwich with a cast-iron press or a heavy pan wrapped in foil. Place the sandwich on the hot surface and grill 3–4 minutes per side in a skillet (or 4–6 minutes total in a panini press), until bread is golden brown and cheese is melted and pastrami is heated through. Flip once if using skillet and press while grilling to compress sandwich and help cheese melt.
Rest and slice
Transfer the panini to a cutting board and let rest 1 minute. Using a sharp knife, cut diagonally into two halves. This resting helps avoid hot filling spilling out immediately.
Garnish & side
Plate the panini with a dill pickle spear alongside. Add the chosen side: a cup of potato chips or a cup of cole slaw. If serving chips, place them in a small pile; if cole slaw, spoon into a small ramekin. Serve immediately while hot.