Pastrami on Rye

by | May 25, 2023 | June Recipes, Member Recipes | 0 comments

Pastrami on Rye

St. Anthony died at the age of thirty-five after becoming sick with ergotism, the result of long-term exposure to grains (in his case rye) contaminated with a fungus. The condition is sometimes called “St. Anthony’s Fire.” He was canonized less than a year later. As ergotism has been eradicated in the developed world, I like to boldly serve grilled pastrami and provolone sandwiches, on Italian rye bread, for the day.
Prep Time 15 minutes
Cook Time 5 minutes
Servings 1


  • 1 Tbsp butter
  • 2 slices caraway rye bread
  • 1 slice provolone
  • 1 slice Swiss cheese
  • 4 oz hot pastrami
  • 2 to 3 oz sauerkraut
  • 2 to 4 Tbsp mayonnaise
  • 1 Tbsp yellow mustard


  • Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop.
  • Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop.
  • Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side.
  • Add mayonnaise to both pieces of bread, then add mustard to one half.
  • Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top.
  • Cut sandwich in half and enjoy!


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Hi! I’m Kendra.

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