Hot Pastrami & Swiss Melt with Pickles Toast
/This Hot Pastrami & Swiss Melt Toast is served warm with peppercorn-crusted pastrami, melted Swiss, zesty mustard, and crisp dill pickles on toasted rye with a bright splash of lemon and microgreens. Rich and ready in under 20 minutes!
INGREDIENTS HIGHLIGHTS
Artisanal Rye Bread: Pan-toasted in butter to establish a hearty, aromatic crust that supports the heavy broiled toppings.
Butter: Used to toast the rye, creating an even, golden crunch and rich depth.
Mayonnaise & Mustard Spread: Mixed and spread across the base to deliver a tangy, creamy heat that ties the pastrami to the pickles.
Aged Swiss Cheese: Double-layered and broiled—first directly over the toasted bread to act as a melty, protective moisture barrier, and again over the pastrami to lock everything together.
Thick-Cut Dill Pickles: Thoroughly dried and layered into the melt for a sharp, vinegary snap and essential crunch without making the toast soggy.
Thinly Sliced Pastrami: Heated through to unlock its warm, savory, and peppercorn-crusted flavors.
Microgreens: Sprinkled on top as the final garnish for a clean, herbaceous lift and contrast.
Olive Oil & Lemon Juice Finish: Drizzled right before serving to add a bright, silky sheen and a fresh pop of acidity.
Hot Pastrami & Swiss Melt Toast with Dill Pickles
Ingredients
Instructions
- Melt a pat of butter in a skillet over medium-high heat. Add rye slices and pan-toast for 1–2 minutes per side until golden brown.
- Mix mayonnaise and 1 teaspoon of mustard in a small bowl, then spread evenly over each slice of toasted rye.
- Place toasts on a baking sheet, top each with a slice of Swiss cheese, and broil for 30–60 seconds until melted. Keep the broiler on.
- Layer pickled slices over the melted cheese.
- Heat the skillet over high heat, add the pastrami, and toss for 30 seconds until warmed through.
- Layer the warm pastrami over the pickles and top each toast with a second slice of Swiss cheese.
- Return toasts to the broiler for 30–60 seconds until the top layer of cheese is fully melted.
- Let toasts cool slightly so the greens stay crisp, then sprinkle 1 tablespoon of micro-greens over each.
- Finish with a light drizzle of olive oil, a squeeze of fresh lemon juice, an extra drizzle of mustard if desired, and a dash of salt and black pepper.
