New York Grilled Pastrami Melt on Rye

Introduction

This mouthwatering New York Grilled Pastrami Melt on Rye combines juicy pastrami, gooey melted Swiss cheese, tangy mustard, and grilled rye bread – all perfected on the Arteflame grill using the reverse sear method. With a crackling crust and rich, smoky depth, this sandwich captures the unmistakable taste of a classic NYC deli with a gourmet grilled twist.

Ingredients

• 1 lb thick-sliced pastrami
• 8 slices rye bread
• 8 slices Swiss cheese
• 4 tbsp Dijon mustard
• 4 tbsp unsalted butter, softened
• Optional: sauerkraut, caramelized onions

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins in a teepee shape.
4. Light the napkins and let the firewood catch. Wait around 20 minutes until the grill grate and surrounding cooktop are hot.

Step 2: Sear the Pastrami

1. Place the sliced pastrami on the center grill grate (1,000°F) for a few seconds per side to sear and lock in juices.
2. Move the seared slices to the hot flat cooktop to finish cooking through. Grill until heated thoroughly, about 3-4 minutes depending on thickness.

Step 3: Toast the Rye Bread

1. Butter one side of each slice of rye bread.
2. Place the slices buttered-side-down on the Arteflame flat top cooktop near the outer edge for gentle toasting.
3. Once the bottom is golden and crisp, flip and toast the other side gently for 1-2 minutes.

Step 4: Build the Sandwich

1. Spread Dijon mustard on the unbuttered side of four slices.
2. Layer with hot pastrami, Swiss cheese, and any extras like sauerkraut or grilled onions.
3. Top with another slice of toasted bread, buttered-side facing out.

Step 5: Grill to Melt

1. Place the assembled sandwiches near the hotter center of the cooktop.
2. Grill each side of the sandwich until the cheese is melted and the bread has a golden crust, about 2-3 minutes per side.
3. Use a spatula to press down slightly to help melt the cheese evenly.

Step 6: Serve

1. Remove sandwiches from grill and let rest for 1-2 minutes.
2. Slice in half and serve hot.

Tips

• Always use the reverse sear method: sear meat over the center grill grate, then finish cooking on the flat cooktop.
• Use a meat thermometer and remove pastrami when it hits 15°F below your target temperature – it will continue to cook after removing from grill.
• Use butter instead of oil for more flavor and a crisper sear.
• To avoid overcooking, move ingredients around the cooktop to cooler spots as needed.
• Cleaning up is a breeze – just scrape off any food residue when done grilling.

Variations

1. New York Reuben Melt: Add sauerkraut and Russian dressing for a grilled Reuben twist.
2. Spicy Pastrami Melt: Layer with pepper jack cheese and spicy brown mustard for a hot kick.
3. Pastrami Melt with Caramelized Onions: Grill onions on the Arteflame cooktop and add for a sweet, savory balance.
4. Breakfast Pastrami Melt: Add a fried egg and serve open-faced for a hearty brunch option.
5. Pastrami Melt with Pickles: Add grilled or fresh dill pickles for a sharp, briny contrast.

Best pairings

• Grilled potato wedges or sweet potato fries
• Classic coleslaw
• Roasted Brussels sprouts on the Arteflame cooktop
• Pickles or a dill pickle salad
• A cold craft lager or root beer

Conclusion

With the Arteflame grill, you can craft a deli-quality New York Pastrami Melt on Rye right in your backyard. The combination of reverse searing and the flat-top cooktop creates unparalleled flavor and melt-in-your-mouth texture. This sandwich is easy to make, incredibly satisfying, and perfect for lunch, dinner, or game day.