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Pastrami Sandwich



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


1 cup mayonnaise 

½ cup ketchup

1 cup sauerkraut 

½ pickled pepper 

¼ teaspoon salt

1 tablespoon honey

¼ teaspoon black pepper 

¼ teaspoon smoked paprika


  1. 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.
  2. 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.

Print Recipe