Pastrami on Rye

• 8 oz pastrami, thinly sliced
• 4 slices rye bread
• 4 oz Swiss cheese, sliced
• 4 dill pickle slices
• 2 tablespoons unsalted butter, softened

Steps

1. 1 Lay out the rye bread slices.
2. 2 Place pastrami and Swiss cheese on two slices of bread.
3. 3 Top each with 2 pickle slices.
4. 4 Spread softened butter on the outer sides of the remaining bread slices.
5. 5 Assemble the sandwiches.
6. 6 Heat a skillet over medium heat.
7. 7 Cook each sandwich until golden brown and cheese is melted, about 2-3 minutes per side.
8. 8 Slice and serve immediately.

Equipment

• Skillet or griddle

Variations

• Add a spread of Russian dressing for extra tang.
• Substitute turkey pastrami for a leaner option.

Substitutions

• Use provolone cheese if Swiss is unavailable.
• Swap rye bread for sourdough if preferred.

Pairings

• Potato chips
• Pickle spears
• Iced tea

Nutrition

Tips

• For extra flavor, toast the bread first before assembling.
• Warm the pastrami in the microwave for 20 seconds before assembling for a melty experience.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat.

Freezing: Does not freeze well due to bread texture changes.

Serving Suggestions

• Serve with a side of potato salad or coleslaw.
• Pair with a dill pickle spear and a cold soda.

FAQ