Griddled Rye Bread Sandwich with Pastrami, Swiss, and Pickled Onions
A classic Brooklyn diner-inspired sandwich featuring layers of peppery pastrami, melted Swiss cheese, and tangy pickled red onions on griddled rye bread. This american-inspired sandwiches & wraps ready in about 50 minutes pairs rye bread slices, sliced pastrami, Swiss cheese slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 slices rye bread slices
- 12 oz sliced pastrami
- 6 slices Swiss cheese slices
- 1 medium, thinly sliced red onion
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 4 tbsp Dijon mustard
- 4 tbsp, softened unsalted butter
- 1/2 tsp black pepper
Instructions
- Step 1: Combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1/2 tsp black pepper in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and add 1 medium thinly sliced red onion. Let cool and marinate at least 30 minutes.
- Step 2: Spread 4 tbsp softened unsalted butter evenly on one side of each of 8 rye bread slices.
- Step 3: Heat a large skillet or griddle over medium heat. Place 4 bread slices butter-side down. Spread 1 tbsp Dijon mustard on the unbuttered side of each slice.
- Step 4: Layer 3 oz sliced pastrami, 1 1/2 slices Swiss cheese, and a generous amount of pickled red onions drained from marinade on each. Top with remaining bread slices, butter-side up.
- Step 5: Grill sandwiches for 4-5 minutes per side until bread is golden brown and cheese melts, pressing gently with a spatula. Slice in half and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Griddled Rye Bread Sandwich with Pastrami, Swiss, and Pickled Onions take to make?
Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Griddled Rye Bread Sandwich with Pastrami, Swiss, and Pickled Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rye bread slices from drying out.
Can I substitute ingredients in Griddled Rye Bread Sandwich with Pastrami, Swiss, and Pickled Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Griddled Rye Bread Sandwich with Pastrami, Swiss, and Pickled Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Griddled Rye Bread Sandwich with Pastrami, Swiss, and Pickled Onions?
American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
