Pastrami Sandwich Recipe

Bring ingredients out so butter is easily spreadable. Lay out 4 slices of rye bread on a clean work surface.

Spread 1 tablespoon Dijon mustard evenly on the inside of two slices of bread. Mix mayonnaise into the remaining teaspoon and spread thinly on the other two slices (this balances acidity).

Preheat a heavy skillet or griddle over medium heat for 2–3 minutes. While it heats, fold the pastrami slices loosely to create a stack about 1/2-inch thick on each sandwich (divide 8 oz between two sandwiches).

Place one slice of Swiss cheese on each mustard-spread slice of bread. Pile the folded pastrami evenly on top of the cheese so it covers the bread.

If using sauerkraut, squeeze out excess liquid with paper towels and distribute half a tablespoon onto each sandwich over the pastrami. Add a few thin slices of onion if desired. Arrange the dill pickle slices on the side or tuck a few lengthwise into the sandwich.

Top the pastrami and toppings with the mayonnaise-coated bread slices, mayonnaise side down. Spread the softened butter evenly over the outer faces of both assembled sandwiches (about 1 tablespoon per sandwich). Sprinkle a pinch of coarse black pepper over the buttered surfaces.

Place sandwiches in the preheated skillet. Cook over medium heat 3–4 minutes per side, pressing gently with a spatula or a weight, until bread is golden brown and cheese is melted. Flip carefully and cook the second side another 3–4 minutes.

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally. Serve immediately with remaining dill pickle slices on the side.