Pastrami Sandwiches

These were so good.  The recipe is from Tom Colicchio’s “‘wichCraft” book.  This was the classic preparation of this popular sandwich, except that it had a homemade mustard sauce that really took it over the top.  Matt claims that he can now never order another pastrami sandwich at a deli or restaurant because it won’t be as good as this one.  This was ridiculously easy and simple to put together, so it’s a great weeknight dinner.  Enjoy!

Ingredients:
1/4 cup whole grain mustard
1/4 cup Dijon mustard
1/3 cup ketchup
8 slices Gruyere cheese
8 slices rye bread
1 lb. pastrami, thin sliced (get the deli guy to do this)
1 cup sauerkraut, drained well

Directions:
Mix the two mustards and the ketchup together in a bowl. Let sit for a few minutes to let the flavors marry.
Preheat a sandwich press according to manufacturer’s instructions. Place 1 slice of cheese on 4 slices of rye. Follow with the pastrami, mustard sauce, sauerkraut, and other slice of cheese. Top with the remaining 4 slices of rye bread. Place in the sandwich press and close the top. Cook without disturbing for 5 to 8 minutes, until the bread is crisped and the cheese is melted. Remove with a spatula, cut into halves and serve.

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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