Pastrami Swiss Rye Sandwich with Dill Mayo
This authentic deli-style pastrami Swiss rye sandwich is layered with smoky folded pastrami, melty Swiss cheese, tangy warm sauerkraut, crisp iceberg lettuce, and creamy dill mayo between thick slices of toasted rye bread. The savory richness of the pastrami is balanced by bright dill, subtle Dijon, and tangy sauerkraut for the ultimate deli-inspired sandwich.
Servings 4 sandwiches
Calories 690kcal
Cost $20 for entire recipe
Equipment
- Large skillet or flat griddle
- Small mixing bowl
- Spatula
- Butter knife
- Cutting board
- Sharp knife
- Measuring cups and spoons
- paper towels
Ingredients
For the Sandwiches
- 8 slices thick-cut seeded rye bread
- 18 ounces thinly sliced pastrami
- 6 slices Swiss cheese
- 1/2 cup refrigerated deli-style sauerkraut drained very well
- 1 cup shredded iceberg lettuce
- 1 tablespoon softened butter for bread
- 1 teaspoon butter for skillet
For the Dill Mayo
- 1/4 cup mayonnaise
- 1 1/2 teaspoons fresh dill finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1 small garlic clove finely grated
- 1/4 teaspoon black pepper
- Pinch salt
Optional for Serving
- Dill pickle spears
- Thinly sliced red onion
- Spicy brown mustard
Instructions
Step 1: Make the Dill Mayo
- In a small bowl, stir together the mayonnaise, dill, Dijon mustard, lemon juice, garlic, black pepper, and salt until smooth. Refrigerate until ready to use.
Step 2: Warm the Sauerkraut
- Drain the sauerkraut thoroughly and pat dry with paper towels. Warm gently in a skillet over low heat for about 30 seconds until heated through but not browned.
Step 3: Warm the Pastrami
- Heat a skillet or griddle over medium heat. Warm the pastrami for 1–2 minutes until hot with lightly caramelized edges while still remaining tender.
Step 4: Toast the Bread Interior
- Place the bread slices onto the dry skillet for about 20–30 seconds to lightly toast the inside surfaces. This helps the rye stay crisp after assembly.
Step 5: Assemble the Sandwiches
- Spread a thin layer of dill mayo onto the toasted interior sides of the bread. If desired, spread a very thin layer of spicy brown mustard onto one slice. Layer Swiss cheese, folded warm pastrami, warm sauerkraut, and the remaining Swiss cheese portions onto the bread before topping with the remaining bread slices.
Step 6: Toast the Sandwiches
- Lightly butter the exterior sides of the bread. Lower the skillet slightly to medium-low heat and add the butter to the pan. Cook the sandwiches for 3–5 minutes per side until the rye bread is deeply golden brown and crisp and the Swiss cheese is fully melted.
Step 7: Add Lettuce and Serve
- Open the sandwiches carefully and add shredded iceberg lettuce immediately before serving. Let the sandwiches rest for 1 minute before slicing diagonally and serving hot. Serve dill pickles on the side if desired.
Notes
- Thick-cut bakery rye bread gives the sandwich the best structure and authentic deli-style flavor.
- Refrigerated deli-style sauerkraut tastes fresher and tangier than canned sauerkraut.
- Drain and squeeze the sauerkraut very well to prevent soggy bread.
- Fold the pastrami loosely instead of stacking it flat for a better deli-style texture and bite.
- Adding the lettuce after cooking keeps it crisp and refreshing.
- Medium-low heat helps the Swiss cheese melt fully without burning the rye bread.
- Let the sandwich rest for 1 minute before slicing so the fillings stay in place.
- Dill pickle spears served on the side pair perfectly with the rich pastrami and Swiss cheese.