Grilled Pastrami and Cheese with Tomato Confit

I use whole wheat bread because I like the bite. Layer sharp cheddar and pastrami; top with tomato confit (see recipe a few weeks ago). Spread stoneground mustard on top slice of bread. Grill in a griddle or in a pan with a heavy weight on top until crispy; flip and grill on the other side. Serve cut diagonally into triangles.