Pastrami On Rye Recipe

Assemble workspace

Arrange a cutting board, a small bowl for mustard, a butter knife, and a skillet (if toasting) or a steamer setup. Remove pastrami from refrigerator about 10–15 minutes earlier so it is not rock-cold when heating.

Split the rye bread slices and spread 1 tablespoon of spicy brown mustard on the inside face of two slices (for each sandwich use about 1½ tbs). Spread butter thinly on the outside face of each slice of bread (about 1/2 tablespoon per slice) to help achieve a golden crust when toasting.

Skillet reheat (quick)

Heat a skillet over medium heat and add 1 teaspoon butter or oil. When shimmering, add the pastrami in an even layer (you can stack briefly, but try to make contact with pan) and warm for 30–45 seconds per side until steaming and edges start to sizzle. Work in batches if needed so you don't overcrowd; total warm time ~2–3 minutes.

Steam reheat (deli style)

Alternatively, place pastrami in a shallow pan, pour ~1 cup beef broth or water into a separate larger pan, bring the larger pan to a simmer, set the shallow pan with meat over (not in) the simmering water and cover tightly for 3–5 minutes until heated through and moist. This method keeps the meat tender and juicy.

On the mustard-spread inside faces of the two bottom bread slices, pile half the warmed pastrami (6 oz) evenly over each sandwich. Arrange 2 slices of Swiss cheese on top of the pastrami for each sandwich.

Grilled / Pressed

Place the top bread slices, buttered side up, onto sandwiches. Heat the skillet over medium-low (lower heat prevents burning). Place the sandwiches, buttered side down, into the skillet. Press gently with a spatula or use a heavy pan/press. Cook 2–3 minutes until the bottom is golden and cheese begins to melt; flip carefully and cook another 2 minutes until the other side is golden and cheese is fully melted. Total toasting time ~4–6 minutes per sandwich.

Oven / Broiler method

If you prefer not to use a skillet, preheat broiler or oven to 375°F (190°C). Assemble sandwiches and place on a baking sheet. Bake for about 6–8 minutes until cheese is melted and bread edges are crisp, flipping once halfway if desired. Watch closely under broiler to avoid burning.

Remove sandwiches from heat and let rest 1 minute. Using a sharp knife, cut each sandwich in half on the diagonal. Serve with dill pickle spears on the side. Offer extra spicy brown mustard on the plate for dipping if desired.

Storage: Refrigerate leftover pastrami wrapped tightly for up to 3–4 days. Reheat gently in a skillet or steam to preserve juiciness.