Description
This Pastrami Sandwich recipe delivers a classic deli experience with warm, slightly browned pastrami, melted Swiss cheese, tangy Russian dressing, crunchy dill pickles, and fresh coleslaw, all layered between buttery toasted rye bread. Ideal for a hearty lunch or satisfying dinner, this sandwich can be quickly assembled and cooked on the stovetop for perfect melty goodness.
Ingredients
Scale
Sandwich
- 2 slices Rye bread
- 2 tablespoons salted butter, softened (plus more for bread)
- 2 tablespoons Russian dressing
- 2 thick slices deli Swiss cheese
- 6 slices deli pastrami
- Thinly sliced dill pickles, to taste
- ¼ cup coleslaw or broccoli slaw (see below)
Broccoli Slaw
- ½ lb broccoli slaw mix
- ¼ cup mayonnaise
- ½ tablespoon milk (any type)
- ½ tablespoon sugar
- 1 tablespoon apple cider vinegar (preferably organic)
- ¼ teaspoon celery seeds
- ¼ teaspoon poppy seeds
- Cracked pepper and sea salt, to taste
- A dash of cayenne pepper (optional)
Instructions
- Prepare the Slaw: In a bowl, combine broccoli slaw mix, mayonnaise, milk, sugar, apple cider vinegar, celery seeds, poppy seeds, cracked pepper, sea salt, and cayenne pepper if using. Mix well, cover, and refrigerate for at least 1 hour before serving.
- Butter the Bread: Spread softened butter on the outside surfaces of both rye bread slices to ensure even browning during cooking.
- Brown the Pastrami: Heat 2 tablespoons of butter in a large frying pan over medium-high heat. Lay the pastrami slices in a single layer and cook for about 1 minute per side until slightly browned and warmed through.
- Apply Russian Dressing: While the pastrami warms, spread Russian dressing on the inside surfaces of both bread slices.
- Assemble the Sandwich: Place the warmed pastrami on one piece of bread with dressing side up. Layer on coleslaw or broccoli slaw, thinly sliced dill pickles, and Swiss cheese slices.
- Close and Cook: Top with the second slice of bread, butter side facing out. Transfer the sandwich to the pan, reduce heat to medium-low, and cook for 4-5 minutes on each side until bread is golden brown and cheese melts.
- Serve: Slice the sandwich in half and serve immediately while hot and melty.
Notes
- The broccoli slaw can be prepared up to 2 days in advance for convenience.
- Using salted butter enhances the flavor but can be substituted with unsalted butter plus a pinch of salt if preferred.
- Russian dressing adds tang and creaminess, but Thousand Island can be used as an alternative.
- Ensure the pan temperature is medium-low when grilling the sandwich to avoid burning the bread before the cheese melts.
- For a spicier kick, add more cayenne pepper or a few dashes of hot sauce to the slaw.
- This recipe makes one sandwich but can be scaled up easily for multiple servings.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 6g
- Sodium: 1250mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
