Emulsifier Free Pastrami Sandwich
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Learn more →Ingredients
2 servings
- 12 oz thinly sliced pastrami
- 4 slices rye bread
- 4 slices swiss cheese
- 2 tbsp yellow mustard
- 1 tbsp unsalted butter
- ¼ cup water
For serving
- 4 dill pickle slices
Instructions
- 1
Heat a large skillet over medium heat. Add the butter and swirl to coat the pan. Place all 4 slices of rye bread in the skillet and toast until golden on the underside, about 2–3 minutes. Transfer the bread to a cutting board, toasted side up.
- 2
Return the skillet to medium heat. Add the pastrami in a loose mound and pour the water around the edges of the pan. Cover immediately with a lid and steam until the pastrami is heated through and fragrant, about 3–4 minutes.
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