The Harvey Special
Quick Deli Lunches (American Suburbs)
If you walked into Mel & Murray’s in mid-century Lynn, Massachusetts, you were witnessing the golden age of the suburban deli—a place where the strict dietary rules of the old world gave way to the indulgent pragmatism of the new. The Harvey Special was born when a regular asked for something special, resulting in a hot, messy collision of griddled pastrami, melted Swiss, and sweet onions on toasted, caraway-studded sissel bread. To recreate that authentic counter magic on a weeknight, you don't need a commercial flat-top; you just need to know the deli man's secret of flash-steaming the pastrami right in the skillet before burying it in cheese.
Before you start
Have all ingredients prepped and within arm's reach.
This sandwich comes together in a matter of minutes once the pastrami hits the hot pan, so slice your tomatoes, toast your bread, and unwrap your cheese before you turn on the stove.
Ingredients
- unsalted butter1 tbsp
- yellow onion1/2 med
- pastrami3/4 lb
- water1 tbsp
- Swiss cheese4 oz
- seeded Jewish rye bread4 large slices
- beefsteak tomato2 large slices
- deli brown mustard1 tbsp
Method
- 01
Caramelize the onions quickly over medium-high heat.
Melt half of the butter in a large skillet and add the sliced onions. Cook for 4 to 5 minutes, stirring frequently, until they are soft, sweet, and browned at the edges, then push them to one side of the pan.
- 02
Flash-steam the pastrami to render the fat and wake up the spices.
Lower the heat to medium and pile the pastrami into the empty side of the skillet in two loose mounds. Let it sizzle for 30 seconds, pour the water directly into the pan next to the meat, and immediately cover with a tight lid for 30 to 45 seconds.
- 03
Blanket the steamed meat with the grilled onions and Swiss cheese.
Remove the lid to reveal glistening, tender pastrami. Spoon the onions equally over the two mounds of meat, drape the Swiss cheese over the top, and cover the pan for 1 minute until the cheese is fully melted.
- 04
Transfer the hot fillings onto toasted sissel bread and serve.
Using a wide spatula, scoop the pastrami mounds onto the bottom slices of your toasted seeded rye. Top each with a thick slice of fresh tomato, close the sandwich, press down gently to marry the ingredients, and slice cleanly in half.
Notes
Never cook cold pastrami in a dry pan.
The secret to deli-quality pastrami at home is the quick skillet steam. A dry pan turns it to rubber, but a splash of water and a tight lid perfectly mimics a professional deli's steam box.
Seek out the right bread.
True sissel bread is heavily seeded Jewish rye, characterized by its glossy crust and sharp caraway flavor. If you cannot find it, a high-quality soft Kaiser roll is a historically accurate suburban fallback.
Keep substitutions to a minimum.
The Harvey Special is a specific piece of culinary history. The interplay of sharp caraway, smoky beef, and sweet Swiss is exactly what you want, so omit the tomato if you must, but don't mess with the core lineup.