July 1, 2020


Pastrami Sandwich
1 pound AMS pastrami, sliced
8 tablespoons Butter Olive Oil
8 slices seeded rye bread
6 ounces sauerkraut mixture (recipe follows)
8 slices Swiss cheese
1 cup sauerkraut

Sauerkraut Mixture
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


In sauté pan, warm pastrami over medium heat until heated through. Set aside. Brush Butter Olive Oil on one side of each of the 8 slices of bread, then evenly spread sauerkraut mixture on the non-butter sides of the bread. In a large-size sauté pan or griddle, place Butter Olive Oil 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.

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