Griddled Pastrami Sandwich
Here it is: the mother of all sandwiches, the pastrami sandwich! This sandwich was so much fun to make. If you’re interested in making a project of it, you can follow the directions below for making your own pastrami. It’s an undertaking, but it’s absolutely worth it if you’re up for the challenge. If not, you can make a fabulous sandwich with store bought pastrami.
How to Make Your Pastrami Sandwich
As you may know if you’ve been following on my sandwich journey, I love using home cooked meat for my sandwiches. This pastrami was my biggest undertaking yet! We started with a whole brisket from Porter Road, and it is a beautiful piece of meat. Then, I followed Neal’s Pastrami Recipe to turn it into incredible pastrami lunch meat.
It takes about five days to make it all come to life, but it’s a very fun process. Roy and I had a blast smoking it all day at the cabin. Not to mention it smells so amazing. Once it’s all cooked up, you have lunch meat for you and your neighbors all week long! Don’t worry about it being too much, because trust me you are going to want to eat it every day.
If you’re not making your own, pick up some store bought pastrami. You’ll also need rye bread, swiss cheese coleslaw, Marinated Onions, pickles, and yellow mustard. On one piece of rye bread, spread some yellow mustard, add two pieces of cheese, top with coleslaw and pickles. On the other piece of bread, add two pieces of cheese, the pastrami, and marinated onions. Close the sandwich and you are ready to start griddling.
In a nonstick pan, add the butter and light olive oil. I find that this fat combo gives the absolute best crunchy result. Once it is hot, add in the sandwich and cook until golden brown on each side, about four minutes. Remove from the heat, cut it in half and enjoy with your favorite chips!
More Sandwiches to Enjoy
If you’re looking for more sandwich inspiration, you can check out a bunch of my favorites here. Or if you’re looking to make your own deli meat but only have a day, our French Dip is the perfect option for you.
When you make your own Pastrami Sandwich, make sure you rate and review it below. I can’t wait to hear about your sandwiches! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
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Griddled Pastrami Sandwich
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Stovetop
Description
This pastrami sandwich is one of my all time favorites! We had so much fun making it, and it’s perfect for lunch or dinner with the whole family.
Ingredients
4 slices rye or gluten-free bread
2 teaspoons yellow mustard
8 slices Swiss cheese
Marinated Red Onions, optional
8 dill pickle slices
½ cup coleslaw, or more (recipe to follow)
12 ounces pastrami, sliced
2 tablespoons butter
2 tablespoons light olive oil
Instructions
Place 2 slices of bread on a cutting board and spread one teaspoon of mustard on one of the slices. On the slice with the mustard, place two slices of cheese and top with marinated onions and pickles.
On the remaining slice, place two slices of cheese and top with 1/4 cup of coleslaw and 6 ounces of pastrami. Close the sandwich and set aside. Repeat to make a second sandwich.
In a large pan over medium heat, melt the butter and olive oil. When the butter has melted, place the sandwiches in the pan and turn the heat down to medium low; cook until the bread is crispy and golden, for 3 to 4 minutes.
Flip the sandwiches and allow the second side to brown and crisp, an additional 2 to 3 minutes. Then cover the pan with a lid for an additional minute, or until the cheese is melted, if necessary.
Cook’s Note: If you’re using homemade pastrami that has been refrigerated, take the chill off before making the sandwich by putting it in an oven-safe dish with a little bit of water. Cover the dish tightly with foil and warm it in a 350°F oven for bout 15 minutes.
Notes
To make the coleslaw you’ll need:
3 cups thinly sliced white cabbage
1/2 cup matchstick carrots
1/4 cup mayonnaise
1/2 tablespoon red wine vinegar
Pink Kosher salt
In a large bowl, add all of the ingredients and mix together until well combined. Use immediately or store in the refrigerator until ready to serve.
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
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