This unique sandwich is popular at Jewish delis in Richmond, Virginia, and after just one bite, it’ll be easy to see why.
- 2 tablespoons unsalted butter, softened
- 8 slices rye bread
- ¼ cup spicy brown mustard
- 4 knockwurst sausages
- 1 pound sliced deli-roasted pastrami
- 8 slices Swiss cheese
- Spread butter on one side of each bread slice. Spread mustard on remaining side of each bread slice.
- Split sausages lengthwise without cutting all the way through.
- Heat a griddle over medium-high heat and lightly spray with cooking spray. Place sausages on griddle, cut side down, and cook until browned, about 4 minutes. Turn sausages and cook until browned, 4 minutes more. Remove from skillet.
- Reduce heat to medium. Divide pastrami into 4 stacks. Place pastrami stacks on griddle and cook until heated through and lightly browned, 2 minutes. Turn pastrami stacks and top each with 1 cheese slice; cook until melted, about 2 minutes.
- Arrange 1 pastrami stack on mustard side of each of 4 bread slices. Top each with 1 cheese slice, 1 sausage, and remaining bread slices, mustard side down.
- Place assembled sandwiches on griddle and toast, turning halfway through, until golden brown, 1 to 2 minutes per side.