If you run it as a special, it should be fine. My chef has run specials with those same exact words in it, and they sell very well. It will also depend on your clientele. If they are not well educated foodies, they may not even think it sounds weird to you.
I serve a Pastrami and Swiss on a Sub roll or Amoroso roll...........I sometimes call it a Pastrami Melt by grilling the pastrami and melting the cheese on the Hoagie under a Cheese melter..................... I have also done it on any kind of Specialty breads I may have in house.................ChefBillyB
Pastrami is pretty versatile. You'd really surprise yourself what you can do with it and still have it fit the flavor profile or what won't be weird. I've had pastrami reubens, pastrami mufaletta, pastrami pan bagnat. It just goes to show when it's so popular in a place like NY where you've got all sorts of different demographics.