Sailor Sandwiches
By Jessica RudolphPublished on October 29, 2024
Time
45 minutes
Yield
Serves 4
Ingredients
¼ cup spicy brown mustard 8 slices hearty rye bread 12 ounces thinly sliced deli pastrami 4 knockwurst 6 tablespoons unsalted butter, divided4 ounces sliced Swiss cheese
Before You Begin
If you can’t find knockwurst, substitute high-quality beef hot dogs. We like to serve these with pickle spears and potato chips.
Instructions
- Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Spread mustard on 1 side of each bread slice. Divide pastrami into 4 piles on cutting board, each about size of 1 slice of bread. Split each knockwurst lengthwise, stopping short of cutting completely in half, so sausages are hinged on 1 side.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Arrange pastrami piles in skillet and cook until lightly browned on bottom, about 2 minutes. Flip pastrami and divide Swiss cheese among piles. Cover and cook until cheese is melted, about 2 minutes. Transfer pastrami to 4 slices of bread. Melt 1 tablespoon butter in now-empty skillet over medium heat. Cook knockwurst, covered, until browned and heated through, about 2 minutes per side. Arrange knockwurst over hot pastrami. Top with remaining bread, mustard side down.
- Melt 2 tablespoons butter in now-empty skillet over medium heat. Place 2 sandwiches in skillet and cook, covered, until golden on first side, 1 to 3 minutes. Flip sandwiches and continue to cook, covered, until second side is golden, 1 to 3 minutes longer. Transfer sandwiches to sheet in oven to keep warm. Repeat with remaining 2 tablespoons butter and 2 sandwiches. Serve.
Time
45 minutesYield
Serves 4Ingredients
¼ cup spicy brown mustard
8 slices hearty rye bread
12 ounces thinly sliced deli pastrami
4 knockwurst
6 tablespoons unsalted butter, divided
4 ounces sliced Swiss cheese
Ingredients
¼ cup spicy brown mustard
8 slices hearty rye bread
12 ounces thinly sliced deli pastrami
4 knockwurst
6 tablespoons unsalted butter, divided
4 ounces sliced Swiss cheese
Ingredients
¼ cup spicy brown mustard
8 slices hearty rye bread
12 ounces thinly sliced deli pastrami
4 knockwurst
6 tablespoons unsalted butter, divided
4 ounces sliced Swiss cheese
Why This Recipe Works
This deli sandwich, a specialty of Richmond, Virginia, was first created in 1943 at New York Deli in the Carytown district. Its name is a reference to the officers at the nearby University of Richmond naval training program, who favored it. Cooking the pastrami in the skillet before assembling the sandwiches ensured that the meat was warmed through and the cheese was melted and gooey.
Before You Begin
If you can’t find knockwurst, substitute high-quality beef hot dogs. We like to serve these with pickle spears and potato chips.
Instructions
- Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Spread mustard on 1 side of each bread slice. Divide pastrami into 4 piles on cutting board, each about size of 1 slice of bread. Split each knockwurst lengthwise, stopping short of cutting completely in half, so sausages are hinged on 1 side.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Arrange pastrami piles in skillet and cook until lightly browned on bottom, about 2 minutes. Flip pastrami and divide Swiss cheese among piles. Cover and cook until cheese is melted, about 2 minutes. Transfer pastrami to 4 slices of bread. Melt 1 tablespoon butter in now-empty skillet over medium heat. Cook knockwurst, covered, until browned and heated through, about 2 minutes per side. Arrange knockwurst over hot pastrami. Top with remaining bread, mustard side down.
- Melt 2 tablespoons butter in now-empty skillet over medium heat. Place 2 sandwiches in skillet and cook, covered, until golden on first side, 1 to 3 minutes. Flip sandwiches and continue to cook, covered, until second side is golden, 1 to 3 minutes longer. Transfer sandwiches to sheet in oven to keep warm. Repeat with remaining 2 tablespoons butter and 2 sandwiches. Serve.
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