Classic Deli Recipe

Prepare bread

If desired, lightly toast the rye bread slices in a toaster or on a dry skillet for 30–60 seconds per side until just golden. Toasting helps prevent sogginess when boxed.

Spread condiments

On one slice of bread spread 1 tablespoon yellow mustard evenly to the edges. If using mayonnaise, spread 1/2 teaspoon on the other slice.

Layer meat and cheese

Place the 4 oz of thinly sliced pastrami or corned beef evenly over the mustard-covered slice, arranging slices so the meat covers the bread. Top the meat with 2 slices of Swiss cheese.

Optional warm & melt

If you prefer the cheese melted, heat a skillet over medium heat, add 1 tsp butter, place the assembled sandwich (butter side down on outer slice) into the skillet and press gently. Cook 1–2 minutes per side until bread is golden and cheese is slightly melted. Alternatively, place under a broiler for 1–2 minutes, watching carefully.

Close and cut

Close the sandwich with the second slice of rye bread. If desired, cut the sandwich in half on the diagonal or down the middle for easier eating and packing.

Line the box or clamshell container with a piece of wax or parchment paper. Place the sandwich in the box. Add a dill pickle spear alongside the sandwich.

Include a small bag of potato chips and a paper napkin in the box. If the sandwich was heated, allow it to cool for 5 minutes before closing the box to prevent condensation.

Wrap the sandwich in wax or parchment paper for transport if desired, then close the box. Label with contents and any reheating instructions (reheat in microwave for 30–45 seconds or in an oven at 350°F/175°C for 5–8 minutes).