Pastrami and Swiss on Pretzel Rolls

Photo: David Prince; Styling: Linda Hirst

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.

Yield: Makes 4 sandwiches
Recipe from Coastal Living

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  • 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


  1. 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. 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.
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