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Jane's Rubens

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Jane's Rubens
2011-06-02 Main Dish
4 84

These tasty toasted sandwiches get a little kick from the grainy brown mustard. The rye bread packs great flavor with the Swiss and pastrami.

  • 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.