Pastrami Sandwich

By LRay

The Local Palate, March 2015, Page 63.

Ingredients

• Ingredients
• Pastrami Sandwich
• 1 pound AMS pastrami, sliced
• 8 tablespoons butter
• 8 slices seeded rye bread
• 6 ounces reubenaise (recipe follows)
• 8 slices Swiss cheese
• 1 cup sauerkraut
• Reubenaise
• 1 cup mayonnaise
• 1/2 cup ketchup
• 1 cup sauerkraut
• 1/2 pickled pepper
• 1/4 teaspoon salt
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

In sauté pan, warm pastrami over medium heat until heated through. Set aside. Butter one side of each of the 8 slices of bread, then evenly spread reubenaise on the non-butter sides of the bread.

In a large-size sauté pan or griddle, place butter sides down over medium heat. Cook until bottoms are golden brown. Top 4 of the slices with pastrami, then with 2 slices each of Swiss cheese. On the other 4 slices, evenly divide and top with sauerkraut. Marry the sauerkraut slices with the pastrami slices and cut in half.

Reubenaise / Combine all ingredients and mix well.