Pastrami Melt 🔥 Recipe
Make Pastrami Melt 🔥 Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Quick Sauce (optional)
To Serve
Method
Sandwich
Prepare bread and spread
Lay out 4 slices of rye bread. On two slices spread 1 tablespoon Dijon mustard each. On the other two slices spread 1 tablespoon mayonnaise each. This gives both tang and creaminess in every bite.
Heat pastrami
Heat a large skillet or griddle over medium heat. Add the 12 oz sliced pastrami in an even layer (and the optional extra 4 oz corned beef/pastrami if using). Warm for 2–3 minutes until hot and edges begin to crisp; use tongs to flip and heat the other side for 1–2 minutes. Remove from pan and keep warm on a plate.
Assemble sandwiches
Place a mustard-spread slice of rye on your work surface, top with 3 oz of the warmed pastrami (about a quarter of the 12 oz), then place one Swiss cheese slice on top. Add another 3 oz of pastrami over the cheese if you like a double-stack. Top with the mayonnaise-spread rye slice, mayo side down.
Butter and grill
Heat the same skillet over medium-low. Spread 1 tablespoon softened butter on the outer face of each assembled sandwich (both top and bottom). Place sandwiches buttered-side-down on the skillet. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. While the first side grills, press gently with a spatula or place a heavy pan on top for even contact. Flip, add butter to the new top side, and cook another 3 minutes until golden and cheese is fully melted.
Rest and cut
Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich in half diagonally for easier eating.
Quick Sauce (optional)
In a small bowl combine 2 tablespoons coleslaw relish (or chopped dill pickle), 1 teaspoon apple cider vinegar and 1 teaspoon honey. Stir until combined. Spoon 1/2 tablespoon of this quick sauce onto the mayo side of each sandwich before closing if you want a sweet-tangy contrast to the pastrami.
To Serve
Plate the Pastrami Melts with dill pickle spears and 1 cup of potato chips or fries per serving. Serve immediately while hot.