Ingredients:

  • 1 lb pastrami, thinly sliced
  • 4 slices Swiss or Gruyère cheese
  • 4 slices Jewish rye bread with caraway seeds
  • 3 tbsp spicy brown mustard
  • 1 tbsp unsalted butter, softened
  • 2 tbsp water or beef broth

Instructions:

  1. Divide the pastrami into two loose, high piles. Heat a heavy-bottomed skillet over medium heat. Place the meat piles onto the dry skillet and immediately pour water or broth around the base. Cover with a basting dome or heat-proof bowl and steam for 60–90 seconds until the meat is limp and hot.
  2. Lift the dome and drape two slices of Swiss cheese over each meat pile. Replace the dome for 30 seconds until the cheese is melted and translucent. Remove the cheesy meat stacks to a side plate and tent loosely with foil.
  3. Wipe the skillet dry. Spread butter on the exterior side of each slice of rye bread. Place bread in the skillet and toast until golden brown and a 'shattered-crust' barrier is formed. Spread spicy brown mustard on the interior of the bread, stack the hot meat and cheese between the slices, and serve immediately.