Ingredients with Measurements:
- 8 slices of rye bread
- 1 lb. of thinly sliced pastrami
- 8 slices of Swiss cheese
- 1/2 cup of sauerkraut
- 1/4 cup of Russian dressing
- 2 tbsp. of unsalted butter
Special Equipment Needed:
- Griddle or large skillet
- Spatula
Step-by-Step Instructions:
1. Preheat the griddle or skillet over medium heat.
2. Spread the Russian dressing on one side of each slice of rye bread.
3. Place a slice of Swiss cheese on four of the bread slices.
4. Add the pastrami on top of the cheese.
5. Add the sauerkraut on top of the pastrami.
6. Place the remaining slices of bread on top of the sauerkraut, dressing side down.
7. Spread the unsalted butter on the outside of each sandwich.
8. Place the sandwiches on the griddle or skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
9. Remove the sandwiches from the griddle or skillet and let them cool for a few minutes.
10. Cut the sandwiches in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Medium heat
Serving size:
4 sandwiches
Nutritional information:
Calories: 620
Fat: 36g
Carbohydrates: 37g
Protein: 36g
Sodium: 2110mg
Substitutions for ingredients:
- Rye bread can be substituted with sourdough or whole wheat bread.
- Swiss cheese can be substituted with provolone or cheddar cheese.
- Russian dressing can be substituted with Thousand Island dressing.
Variations:
- Add sliced pickles to the sandwich for extra crunch.
- Use corned beef instead of pastrami for a different flavor.
- Toast the bread before adding the ingredients for a crispy texture.
Tips and Tricks:
- Use thinly sliced pastrami for easier eating.
- Warm the sauerkraut before adding it to the sandwich for a better texture.
- Spread the dressing evenly on the bread to avoid a soggy sandwich.
Storage Instructions:
The sandwich can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the sandwich in a toaster oven or oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the sandwich on a plate with a side of pickles and potato chips.
Garnishes:
Garnish the sandwich with a sprig of parsley or a slice of tomato.
Pairings:
Pair the sandwich with a cold beer or a glass of iced tea.
Suggested Side Dishes:
Serve the sandwich with a side of coleslaw or potato salad.
Troubleshooting Advice:
- If the bread is burning before the cheese is melted, reduce the heat.
- If the sandwich is too soggy, use less dressing or sauerkraut.
Food Safety Advice:
Make sure the pastrami is cooked to an internal temperature of 165°F to avoid foodborne illness.
Food History:
Pastrami is a traditional Jewish deli meat that originated in Romania and was brought to the United States in the late 19th century.
Flavor Profiles:
The sandwich has a savory and tangy flavor from the pastrami, sauerkraut, and Russian dressing.
Serving Suggestions:
Serve the sandwich for lunch or dinner as a hearty meal.
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