Pastrami on Rye with Deli Mayo and Fresh Pickles

Ingredients

8 slices rye bread
1 lb pastrami, thinly sliced
4 slices Swiss cheese
1/4 cup deli mustard
1/2 cup mayonnaise
1 tbsp pickled relish
1/4 tsp black pepper
1/2 cup fresh pickles, sliced
2 tbsp butter

Instructions

Method: Griddle cooking

Set the EGG for direct cooking at 375°F/191°C.
Mix mayonnaise, mustard, relish, and black pepper for deli mayo.
Spread deli mayo on each slice of rye bread.
Layer pastrami, Swiss cheese, and pickles on half the slices.
Top with the remaining bread slices.
Butter the outer sides and grill on a griddle for 2-3 minutes per side until golden brown.
Serve warm.

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