Pastrami and Sauerkraut Sandwiches
Pastrami and Sauerkraut Sandwiches
Ingredients
- 8 slices rye bread
- 1 1/2 cups (375 ml) grated Gruyère cheese
- 1 lb (454 g) thinly sliced pastrami, shredded
- 1 1/2 cups (375 ml) sauerkraut, rinsed and drained
- 2 tablespoons (30 ml) Dijon mustard
Instructions
- With the rack in the middle position, preheat the broiler.
- Place the bread slices on a baking sheet. Spread the cheese over the bread and toast under the broiler for 2 to 3 minutes. Let cool.
- Meanwhile, in a bowl, combine the pastrami with the sauerkraut and mustard, stirring to blend.
- Garnish 4 slices of bread with the pastrami and sauerkraut mixture. Cover with the other bread slices. Cut the sandwiches in half.
- Serve with Dijon mustard. Serve warm or cold.
Pastrami and Sauerkraut Sandwiches