By substituting pastrami for corned beef in this recipe, you can make a “New Yorker” our version of this Big Apple deli favorite. Serve it with our Oven-Baked Sweet-Potato Fries.
Yield: 4 sandwiches
8 slice rye bread
4 tsp. coarse-grain prepared mustard
1 lb. corned beef
½ lb. Swiss cheese
8 oz. sauerkraut
½ c. Russian Dressing
½ tbsp. butter
Prepare the sandwiches: On a work surface, place 4 slices of rye bread and spread each with 1 teaspoon mustard. Layer each bread slice with 1/4 pound corned beef followed by 2 ounces Swiss cheese and 2 ounces sauerkraut. Spread 2 tablespoons Russian Dressing on the remaining 4 slices and place dressing-side down on top of sauerkraut.
Toast the sandwiches: In a large nonstick skillet, melt butter over medium-high heat. When butter begins to sizzle, place sandwiches in the pan and toast until golden brown — about 3 to 5 minutes. Turn sandwiches over and continue to toast for 3 to 5 more minutes. Serve immediately.
Serve these light bites while they are still nice and hot.
Yield: 18 sandwiches.
4 tsp. spicy brown mustard
6 slice firm rye bread
8 slice Swiss cheese
6 slice pastrami
4 tbsp. unsalted butter
6 tbsp. sauerkraut
Make the sandwiches: Spread 1/2 teaspoon mustard on four slices of bread. Top each slice with 1 slice of cheese, 1 1/2 slices of pastrami, and another slice of cheese. Coat remaining slices of bread with melted butter and place atop 2 of the meat-and-cheese-topped pieces. Place the remaining 2 meat-and-cheese-topped bread slices, bread side up, on top to create 2 triple-decker sandwiches.
Grill the sandwiches: Heat a large skillet over medium heat. Brush both sides of the sandwiches with butter and place in the prepared pan. Cook until golden — about 5 minutes. Turn sandwiches over and cook until golden and cheese has melted — 6 to 8 more minutes. Cut each sandwich into thirds using a serrated knife. Cut each third into 3 equal pieces and secure each with a toothpick. Top each mini sandwich with a teaspoon of sauerkraut and serve immediately.