Grilled cheese sandwiches are classic comfort food. This time of year, Bob and I have them at least once a week. But it's easy to get bored making the same ole cheese-and-bread medley every time.
At least, that was the case until I received Alison Lewis' 150 Best Grilled Cheese Sandwiches cookbook (Robert Rose, August 2012, $24.95). Thanks to it, we discovered this speedy, Rueben-like twist on our favorite sandwich.
One of Alison Lewis' 150 Best Grilled Cheese Sandwiches 
You can make it using a Panini press, a large skillet or my grilled cheese go-to: a George Foreman grill. The recipe calls for rye bread, butter, deli mustard (or Thousand Island dressing), pastrami, kosher dill pickles and Swiss cheese. We went the Thousand Island route with multigrain bread instead of rye and jalapeno-flavored baby dills. Yum!
You need six ingredients to make this Carnegie-Deli inspired twist on the classic grilled cheese.
Before assembling the sandwich, I cooked the pastrami in the microwave for about a minute to eliminate any trace of fat. Otherwise, I followed the recipe.
Inspired by New York's Carnegie Deli, this cheesy creation comes together in less than 10 minutes. What a deliciously, easy way to mix things up!
Grilled Carnegie Sandwich
Serves 4
This sandwich pairs well with matzo ball or chicken and rice soup. .
Preheat Panini grill to medium, if using
- 8 slices rye bread (1⁄2-inch thick slices)
- 2 tablespoons butter or margarine, softened
- 3⁄4 cup deli mustard or Thousand Island dressing
- 8 ounces thinly sliced pastrami
- 3 kosher dill pickles, thinly sliced
- 4 slices Swiss cheese
Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Spread mustard (or dressing) on tops of bread slices. Top 4 bread slices equally with pastrami, pickles and cheese. Cover with remaining bread slices, buttered side up, and press gently.
Place sandwiches on preheated Panini grill or in a large skillet over medium-high heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
Recipe from the 150 Best Grilled Cheese Sandwiches*
Author: Alison Lewis
Other Works: Alison Lewis is a nationally known recipe developer, television and social media food spokesperson and consultant, mom food blogger, food educator, food photographer/stylist and nutritionist, and is president of Ingredients, Inc., a food consulting company in Birmingham, AL.
Publisher: Robert Rose
Penned: Aug. 2, 2012
What's Inside: 150 uptown, downtown, simple, gourmet and seasonal twists on the classic grilled cheese sandwich. You'll find light-and-healthy options (think Grilled Vegetable Enchiladas), dinner-worthy choices like Grilled Southern Barbeque Sandwiches as well as snacks, appetizers and even desserts. Whatever your choice, these cheesy delights are so easy to make that newbie cooks like college students, kids and certain husbands will enjoy helping out in the kitchen!
Time Out: 224 pages
Available: $24.95 at Amazon and other retailers
* Reprinted with permission. All rights reserved.
Want another easy meal idea? Try:
- Comforting Chicken and Rice Casserole
- Low-Cal Enchilada Casserole
- Oh-So-Cheesy Zucchini and Rice Casserole
- Simple, Homemade Sloppy Joes
- Super-Satisfying Chicken Spaghetti
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