I wish I had a picture to show you, but you're just going to have to trust me on this one. Years ago, we visited a great bagel place in Amarillo. Now, if you're from New York City, you have plenty of bagel places. In the Texas Panhandle, bagel places aren't that common.
This particular place, called New York Bagel Company, not only had bagels in the mornings, but they had all sorts of bagel sandwiches for lunch and dinner. I tried one with dijon, pastrami and provolone. It was broiled, so the cheese was gooey and yummy. The shop closed for good soon after we were there, so I started making bagel sandwiches at home. My son, who's 17 now, loves them so much that he'll ask for them for his birthday dinner.
I try to use wheat bagels. Spread on a layer of dijon mustard or dijonaise, if you want something a little lighter. Top with sliced pastrami and a slice of provolone, and broil till cheese is bubbly and gooey. That's it. Of course, you could substitute all sorts of meats and cheeses, and there's no rule that you have to broil the sandwich at all.
This is a really quick and easy lunch or dinner. We usually serve them with baby carrots and some grapes. Enjoy!