Pastrami Recipe

If using corned beef (leftover or pre-cooked pastrami-style)

Place 6 oz thinly sliced corned beef in a shallow heatproof dish. For quick steaming to improve tenderness and reheat without drying, add 1 cup water and 1 tsp white vinegar to a skillet and bring to a gentle simmer; reduce heat to low and place the dish with the meat over the skillet (or use a steamer basket). Cover and steam 3–4 minutes until warmed through and pliable. Remove and drain any excess moisture before assembling.

If using smoked turkey

Arrange 6 oz thinly sliced smoked turkey in a heatproof dish. Warm in a skillet over low heat for 1–2 minutes per side, or briefly steam as above for 2–3 minutes, until heated through but not dried out. Remove and keep warm.

Spread 1 tbs softened butter evenly on the outside of each rye bread slice (butter sides will be the exterior for grilling).

On the unbuttered side of one slice, spread 1 tbs yellow mustard in an even layer.

Layer the warmed 6 oz meat evenly over the mustard. Top the meat with 2 slices Swiss cheese. Add 2 lengthwise dill pickle slices and, if desired, 1/4 cup coleslaw or sauerkraut.

Close the sandwich with the remaining bread slice, buttered side out.

Heat a nonstick skillet or griddle over medium heat. Place the sandwich and press gently with a spatula or a sandwich press. Cook 3–4 minutes per side, or until bread is golden brown and cheese is melted. If cheese is slow to melt, cover the skillet for 1–2 minutes to trap heat.

Transfer sandwich to a cutting board and let rest 1 minute. Slice in half if desired and serve with extra pickles on the side.