Go With The Grain: The Pastrami Reuben

The Pastrami Reuben

Makes 6 sandwiches

Recipe by Bryan Voltaggio

12 slices rye bread

24 ounces sliced beef pastrami

12 slices Muenster cheese, thin

1-1/2 cups sauerkraut, prepared and drained

1/2 cup Thousand Island dressing

2 ounces butter, at room temperature

Lay out two slices of rye bread on a cutting board.

Top first piece of bread with one slice of Muenster cheese, then about 2 ounces of sauerkraut, 4 ounces (or roughly three to four thin slices) of pastrami, and a second slice of Muenster cheese. Set aside.

Spread second piece of bread with Thous­and Island dressing, then place on top of the other half of the sandwich.

Brush top and bottom of sandwich with butter.

If you own an electric sandwich maker or Panini press, place sandwich inside for 2-1/2 to 3-1/2 minutes. If you don’t have a sand­wich press, simply place sandwich in a sauté pan on top of your stove, set at medi­um heat.

Cook for 3-1/2 to 4-1/2 minutes on each side.

Remove sandwich and while still hot; cut in half and serve.