Open-Faced Pastrami Melt

• 2 Tablespoons Butter
• 1 slice Rye Bread (Or Marble Rye)
• 1 Tablespoon Grainy Brown Mustard
• 4 ounces, weight Deli Sliced Pastrami
• 2 slices Provolone Or Swiss Cheese (Or Your Favorite Cheese)

1. Spread butter on the slice of rye bread.
2. Lay buttered side down on a plate and add grainy mustard, pastrami and cheese on top.
3. Place on a grill or sprayed griddle pan.
4. Tent foil over sandwich with a few drops of water (to create steam to melt cheese) and grill a few minutes.
5. You want the buttered side of the bread to be toasted, the pastrami heated, and cheese melted.
6. Cut sandwich in half, plate and serve.
7. I love this with a side of cole slaw and a dill pickle.

butter, bread, brown mustard, provolone

Taken from tastykitchen.com/recipes/main-courses/open-faced-pastrami-melt/ (may not work)