Photo by Andrew Cebulka

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4 sandwiches 

    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
  • 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.

  • from Chef Craig Deihl of Artisan Meat Share, Charleston, SC

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