Description
A classic hot pastrami sandwich featuring thinly sliced pastrami, tangy sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled between buttery rye bread slices to golden perfection. A deliciously melty, savory sandwich perfect for lunch or dinner.
Ingredients
Scale
Sandwich Ingredients
- 1 cup sauerkraut (drained and patted dry)
- 1 pound pastrami (thinly sliced)
- 8 slices rye bread
- 2 tablespoons unsalted butter (softened)
- ½ cup Thousand Island dressing (or Russian dressing)
- 8 slices Swiss cheese
Instructions
- Drain the Sauerkraut: Add the sauerkraut to a fine mesh strainer and press down with a paper towel to drain excess liquid thoroughly. If you don’t have a strainer, press sauerkraut between multiple layers of paper towels to remove moisture. Set aside.
- Butter and Dress the Bread: Spread butter on one side of each rye bread slice. Flip the slices over and spread 1 tablespoon of Thousand Island dressing on the unbuttered side of each slice.
- Assemble the Sandwiches: Place a slice of Swiss cheese over the dressing on each bread slice. On half of the slices, layer thinly sliced pastrami and the drained sauerkraut atop the cheese. Then, cover these with the remaining slices, cheese side down, to form sandwiches.
- Grill the Sandwiches: Heat a skillet or griddle pan over medium heat. Place the assembled sandwiches in the pan and grill for 3-4 minutes until the bottom bread is golden brown. Carefully flip and cook for another 3-4 minutes until the other side is golden and the cheese has melted.
- Serve: Remove the hot sandwiches from the skillet and serve immediately while warm and melty.
Notes
- To prevent soggy sandwiches, ensure the sauerkraut is well drained.
- You can substitute Russian dressing for Thousand Island if preferred.
- Use fresh rye bread for the best flavor and texture.
- Adjust the amount of pastrami and sauerkraut to suit your taste.
