Hearty Pastrami, Egg, and Cheese Sandwich
Hearty Pastrami, Egg, and Cheese Sandwich
Ingredients
For the Sandwiches
- 8 large eggs
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 pound sliced pastrami, thinly sliced
- 8 slices provolone cheese
- 8 slices rye bread, or brioche
For Serving (Optional)
- Dijon mustard, as needed
- mayonnaise, as needed
Instructions
- 1
In a medium bowl, whisk together the large eggs, milk, kosher salt, and freshly ground black pepper until well combined and slightly frothy.
⏱️ 2 min
- 2
Melt 1 tablespoon of unsalted butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are scrambled and set but still moist, about 3 to 5 minutes. Remove the eggs from the skillet and set aside.
⏱️ 5 min
- 3
In the same skillet (or a separate pan), add the remaining 1 tablespoon of unsalted butter. Once melted, add the thinly sliced pastrami. Cook for 2 to 3 minutes, flipping occasionally, until heated through and slightly crispy at the edges. Remove the pastrami from the skillet and set aside.
⏱️ 4 min
- 4
Toast the rye bread slices to your desired crispness. You can use a toaster or lightly toast them in the skillet used for the pastrami.
⏱️ 3 min
- 5
To assemble each sandwich, place one slice of provolone cheese on a toasted bread slice. Top with a generous portion of the hot scrambled eggs, followed by a layer of the warm pastrami. Place another slice of provolone cheese on top of the pastrami, and then cover with a second slice of toasted bread.
⏱️ 3 min
- 6
If desired, you can briefly return the assembled sandwiches to the warm skillet for 1 to 2 minutes per side, pressing gently, to further melt the cheese and warm the bread. Serve immediately with Dijon mustard or mayonnaise, if using.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Pastrami, Egg, and Cheese Sandwich
Ingredients
For the Sandwiches
- 8 large eggs
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 pound sliced pastrami, thinly sliced
- 8 slices provolone cheese
- 8 slices rye bread, or brioche
For Serving (Optional)
- Dijon mustard, as needed
- mayonnaise, as needed
Instructions
- 1
In a medium bowl, whisk together the large eggs, milk, kosher salt, and freshly ground black pepper until well combined and slightly frothy.
⏱️ 2 min - 2
Melt 1 tablespoon of unsalted butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are scrambled and set but still moist, about 3 to 5 minutes. Remove the eggs from the skillet and set aside.
⏱️ 5 min - 3
In the same skillet (or a separate pan), add the remaining 1 tablespoon of unsalted butter. Once melted, add the thinly sliced pastrami. Cook for 2 to 3 minutes, flipping occasionally, until heated through and slightly crispy at the edges. Remove the pastrami from the skillet and set aside.
⏱️ 4 min - 4
Toast the rye bread slices to your desired crispness. You can use a toaster or lightly toast them in the skillet used for the pastrami.
⏱️ 3 min - 5
To assemble each sandwich, place one slice of provolone cheese on a toasted bread slice. Top with a generous portion of the hot scrambled eggs, followed by a layer of the warm pastrami. Place another slice of provolone cheese on top of the pastrami, and then cover with a second slice of toasted bread.
⏱️ 3 min - 6
If desired, you can briefly return the assembled sandwiches to the warm skillet for 1 to 2 minutes per side, pressing gently, to further melt the cheese and warm the bread. Serve immediately with Dijon mustard or mayonnaise, if using.
⏱️ 3 min