Teresa's Recipes
Open-Faced Pastrami Melt
Indulge in the rich, bold flavors of this open-faced pastrami melt, where layers of savory pastrami and gooey Swiss cheese come together on a crisp slice of rye bread. Broiled to perfection, this sandwich is a delightful twist on the classic deli experience, making it a quick yet satisfying lunch or dinner option. Historically, pastrami has its roots in Eastern European Jewish cuisine and has become a beloved staple in delis across America. This melt not only honors that tradition but elevates it with a simple yet delicious preparation.
Ingredients
- 4 slices Rye bread
- 4 tablespoons Dijon mustard
- 8 slices Swiss cheese
- 8 ounces, thinly sliced Pastrami
- 1 cup, sliced Pickles
- to taste Black pepper
- 1 tablespoon (optional for toasting) Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Sandwich
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 20g
- Sodium: 1200mg
- Sugar: 2g
Instructions
- Preheat your oven to broil.
- If desired, lightly brush one side of each slice of rye bread with olive oil for an extra crispy finish.
- Spread Dijon mustard generously on the un-oiled side of each slice of rye bread.
- Layer the pastrami evenly over the mustard on each slice of bread.
- Place two slices of Swiss cheese on top of the pastrami on each slice of bread.
- Arrange the open-faced sandwiches on a baking sheet.
- Broil in the oven for 3-5 minutes, keeping a close eye on them to prevent burning, until the cheese is melted and bubbly.
- Remove from the oven and top each sandwich with sliced pickles and a sprinkle of black pepper.
- Serve immediately, enjoying the melty, savory goodness!
Tips
- For a spicy kick, add sliced jalapeños or a dash of hot sauce on top before broiling.
- Pair with a side of coleslaw or potato chips for a complete meal.
- Feel free to experiment with different types of cheese, such as cheddar or pepper jack, for a unique flavor profile.