Because if pastrami and Swiss cheese on rye is good for lunch, why not sneak it into breakfast? I was making a "gashouse" or "square" egg for breakfast, which is an egg fried in a hole punched in a lightly toasted slice of bread.
Rye bread, as it happened, which reminded me that I still had sandwich makings in the fridge. So when I flipped the egg-and-bread over and laid a slice of Swiss cheese on it, I already had a thin slice of pastrami cooking next to it (the pre-packaged stuff is too moist anyway!), As soon as it was warm, the pastrami went on top, I set another slice of it warming, and flipped the whole stack over for a bit to make sure the cheese was melted. Add the second slice of pastrami to serve and there you go -- adjust times and quantities as desired; I break the egg yolk and cook 'em firm but other people like runny yolks with this.
It was delicious.
BUILDING A 1:1 BALUN
2 months ago