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!
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
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.