Ingredients with Measurements:
- 8 slices of rye bread
- 1 lb. thinly sliced pastrami
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. prepared horseradish
- 1 tbsp. Dijon mustard
- 1 tsp. white vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 slices of Swiss cheese
- 4 tbsp. unsalted butter
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, combine mayonnaise, sour cream, horseradish, Dijon mustard, white vinegar, salt, and black pepper. Mix well to make the creamy horseradish sauce. Set aside.
2. Preheat the oven to 350°F.
3. Spread the creamy horseradish sauce on one side of each slice of rye bread.
4. Top four slices of bread with pastrami, Swiss cheese, and another slice of bread.
5. Melt 1 tablespoon of butter in a large skillet over medium heat. Add two sandwiches and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Repeat with the remaining butter and sandwiches.
6. Transfer the sandwiches to a baking sheet and bake in the preheated oven for 5-7 minutes, until heated through.
7. Remove from the oven and let the sandwiches cool for a few minutes before slicing in half.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size: 4
Nutritional information:
Calories: 650
Fat: 42g
Saturated Fat: 17g
Cholesterol: 145mg
Sodium: 2200mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 3g
Protein: 35g
Substitutions for ingredients:
- Rye bread can be substituted with any bread of your choice.
- Swiss cheese can be substituted with any cheese of your choice.
- Prepared horseradish can be substituted with freshly grated horseradish.
Variations:
- Add sauerkraut or pickles to the sandwich for extra flavor.
- Use turkey or corned beef instead of pastrami.
- Add sliced tomatoes, lettuce, or onions to the sandwich.
Tips and tricks:
- Make sure to spread the creamy horseradish sauce evenly on the bread to avoid overpowering the sandwich with horseradish flavor.
- Use a non-stick skillet to prevent the bread from sticking to the pan.
- Let the sandwiches cool for a few minutes before slicing to prevent the cheese from oozing out.
Storage instructions:
Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sandwich in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board with a side of pickles and potato chips.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
Potato salad, coleslaw, or a side of fries.
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat and cook the sandwich for a longer time.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese.
Food safety advice:
Make sure to cook the pastrami to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pastrami on rye is a classic Jewish-American sandwich that originated in New York City in the late 19th century.
Flavor profiles:
The sandwich has a savory, salty, and slightly spicy flavor from the pastrami and horseradish sauce.
Serving suggestions:
Serve the sandwich as a lunch or dinner entree.
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