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Pastrami and Swiss on Pretzel Rolls

Photo: David Prince; Styling: Linda Hirst
Prep time 4 mins
Cook time 4 mins
Yield Makes 4 sandwiches
You'll want to allow this melty Pastrami and Swiss on Pretzel Rolls time to "set" so your filling doesn't spill out of the bread.


  • 4 pretzel rolls, split, or 8 pumpernickel bread slices
  • 1/4 cup coarse-grained Dijon mustard
  • 8 (1-ounce) Swiss cheese slices
  • 8 ounces thinly sliced pastrami
  • Butter, softened

How to Make It

  1. Spread cut sides of pretzel rolls evenly with mustard. Layer 4 roll halves each with 1 cheese slice, 2 ounces pastrami, and a second cheese slice. Top with remaining 4 roll halves.

  2. Spread outside of sandwiches with softened butter. Cook in a nonstick skillet over medium heat, in batches, 2 minutes on each side or until cheese melts and bread is golden brown.