B-It's real simple: You take some pastrami (in this case Boar's Head brisket cut) slices, throw 'em in a pan and sizzle 'em up, melt some provolone on that mess, and pile it on some toast. Gooey, melty, peppery, salty, beefy goodness. And it's especially good when you're using a nice seedy rye for your toast. Only thing is ... forgot the mustard. Rookie mistake.