Panini Week wouldn’t be complete without a hot pastrami sandwich. With the classic flavors of rye bread, sauerkraut, mustard, and Gruyere cheese, there is a reason this flavor combo has been beloved for years!

TIP: When using something wet like sauerkraut, be sure to line the insides of both pieces of bread with cheese. It’ll keep the kraut from making the bread soggy, as well as melt the cheese more efficiently.

NOTE: If you can only find gruyere in blocks and not sliced, just grate it! Using grated cheese on paninis works beautifully!

Pastrami, Gruyere, Sauerkraut, Whole Grain Mustard, and Rye Panini

Rye bread
Pastrami, sliced
Gruyere cheese, sliced or grated
Your favorite sauerkraut
Whole grain mustard
Butter, room temperature
OPTIONAL: Mayonnaise

Preheat your skillet (or panini press) over medium heat.

Spread butter on the outsides of each piece of bread. Flip the bread over and spread mayonnaise on the insides of each piece of bread.

Build your sandwich on one side: sliced cheese, sliced pastrami, a squeeze of whole grain mustard, a hearty dollop of sauerkraut, and a second piece of cheese. Place the second piece of bread on top with the mayo on the inside and the butter on the outside.

If using a skillet:

Place the entire sandwich butter-side down in preheated skillet. Allow it to toast until the cheese is starting to get gooey and the bottom piece of bread is golden brown and crunchy. Carefully flip the sandwich over and toast the second piece of bread to golden brown, as well.

Once both sides are golden and crunchy and the cheese is melted, pull off the heat. Slice in half and serve immediately.

If using a panini press:

Once your panini press is fully preheated and ready, place the entire sandwich butter-side down and close the top. Allow it to toast until the cheese is starting to get gooey and both sides of bread are golden brown and crunchy. Watch it carefully to ensure it doesn’t burn.

Once it’s finished, remove the sandwich from the panini press. Slice in half and serve immediately.