- Servings: 2
|4 slices||Seeded Jewish Rye Bread|
|20||Squirts Spray Butter|
|3 Tbsp||Grainy Deli Brown Mustard|
|4 slices||Swiss Cheese|
|½ lb||Thinly Sliced Pastrami|
|¼ cup||Sauerkraut, well drained|
|4 Tbsp||Thousand Island Dressing|
|Homemade Dill Pickles|
Preheat grill pan to medium high.
Assemble sandwiches by spraying one side of each slice of rye bread with the spray butter. On the opposite side of the bread, spread the mustard and place 1 piece of Swiss on each slice of bread. On two of the slices, divide the pastrami evenly. Top with the sauerkraut and the dressing. Place the top of the sandwich on the bottom. Grill each side of the sandwich until golden, using a little metal bowl to help trap in the heat. Serve with dill pickles on the side.