Grilled Carnegie Sandwich

As an expert for the NFRA (National Frozen and Refrigeration Foods Association), I am excited to share that June is National Dairy month! In celebration, I am sharing my recipe for Grilled Carnegie Sandwich from my latest cookbook, 150 Grilled Cheese Sandwiches. This is the perfect sandwich for Fathers’s day this weekend! I love dairy foods because they are more than just kitchen staples. With everything from milk and cheese to juice and dips to potatoes and cookie/pastry dough, the refrigerated dairy aisle is always a destination for mealtime inspiration (especially with 3 kids). Also with a variety of foods and drinks found in the refrigerated dairy aisle, you can create dishes for every meal occasion; from breakfast to dinner and everything in between.

This month NFRA has partnered with chef and culinary expert, Aida Mollenkamp, to show Americans the creative culinary possibilities that can come from foods in the refrigerated dairy aisle. Aida Mollenkamp has created unique, unexpected recipes using foods found in the refrigerated dairy aisle, and each recipe offers a perfect balance of taste and health, and showcases the foods’ real, simple, farm-grown ingredients.

  • Check out culinary inspiration on The Dish Diary Tumblr – The National Frozen & Refrigerated Foods Association’s photo blog for creative ideas and recipes for any meal occasion using foods from the refrigerated dairy aisle, and invites American’s to share their own inspired recipes.  Visit to upload a photo of a creative dish or interesting food pairing made from foods found in the refrigerated dairy aisle. Also, for more mealtime inspiration also visit


Grilled Carnegie Sandwich

Cook Time:

4 minutes

Prep Times:

10 minutes


4 servings


8 slices rye bread (1⁄2-inch/1 cm thick slices)
2 tablespoons butter or margarine, softened
3⁄4 cup deli mustard
8 ounces thinly sliced pastrami
2 kosher dill pickles, thinly sliced
4 slices Swiss cheese


1. Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Spread mustard 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.

2. 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.

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.

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