The Hot Pastrami Recipe
Emmentaler Cheese, Dijon-Horseradish Dressing, La Farine Baguette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Dijon–Horseradish Dressing
Optional garnish
Method
Dressing
Make the Dijon–Horseradish dressing
In a small bowl, combine 2 tbs Dijon mustard, 1 tsp prepared horseradish, 3 tbs mayonnaise, 1 tsp fresh lemon juice, and 1 tsp honey. Whisk until smooth. Season with 1 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust: add more horseradish if you want extra heat, or more honey to soften the bite. Set aside at room temperature.
Assemble and toast sandwich
Prepare the baguette
Preheat a skillet or griddle over medium heat. Split the baguette lengthwise, leaving a hinge if desired, and lightly hollow out some of the crumb if the loaf is very fluffy (this helps hold fillings). Spread 1 tbs softened butter evenly on the outside cut faces of the top and bottom halves for toasting.
Spread dressing
Spread a generous layer (about half of the dressing) on the inside of the top half of the baguette and a thinner layer (about one-quarter) on the inside of the bottom half. Reserve the remaining dressing for serving or an extra hit of flavor.
Layer cheese and pastrami
On the bottom half of the baguette, arrange half of the Emmentaler slices (3 oz) so they cover the bread. Pile 6 oz (half) of the hot pastrami over the cheese in an even layer, then add the remaining Emmentaler slices and the remaining pastrami. The cheese both underneath and above the meat helps it melt through when heated.
Toast to melt
Place the assembled sandwich in the preheated skillet, buttered side down. Press gently with a spatula or with a heavy skillet on top to increase contact. Cover the pan with a lid for 2–3 minutes to trap heat so the Emmentaler begins to melt. After 2–3 minutes, check the underside: it should be golden brown. Flip the sandwich carefully (or move to grill plate and press) so the top side toasts 1–2 minutes until golden and the cheese is fully melted. If using a panini press, press for 3–4 minutes until golden and cheese melted.
Finish and slice
Remove sandwich from the skillet. Let rest 1 minute, then open and add pickles or cornichons if using. Cut the sandwich into portions (2–3 servings per baguette) with a serrated knife. Serve immediately with reserved dressing on the side for extra dipping.