Grilled Carnegie Sandwich

This sandwich is similar to one at the Carnegie Deli in New York. I love serving these with matzo ball or chicken and rice soup.

Grilled Carnegie Sandwich

Serves 4

  • 8 slices rye bread (1/2-inch thick slices)
  • 2 tablespoons butter or margarine, softened
  • 3/4 cup deli mustard
  • 8 ounces thinly sliced pastrami
  • 3 kosher dill pickles, thinly sliced
  • 4 slices Swiss cheese

 

1. Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Spread mustard on tops of bread slices. Top 4 bread slices equally with pastrami, pickles and cheese. Cover with remaining bread slices, buttered side up, and press gently.

2. Place sandwiches on preheated panini grill or in a large skillet over medium to high heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Variation

Substitute Thousand Island dressing for the deli mustard.

dining-grilled-cheese-bookExcerpted from “150 Best Grilled Cheese Sandwiches” by Alison Lewis © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without publisher permission.

 

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