Description
A classic Hot Pastrami Sandwich featuring tender slices of pastrami, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing layered between buttery toasted rye bread. This warm, satisfying sandwich is perfect for a hearty lunch or dinner and comes together quickly using a skillet on the stovetop.
Ingredients
Scale
Sandwich Filling
- 1 cup sauerkraut (drained and patted dry)
- 1 pound pastrami (thinly sliced)
- ½ cup Thousand Island dressing (or Russian dressing)
- 8 slices Swiss cheese
Bread and Butter
- 8 slices rye bread
- 2 tablespoons unsalted butter (softened)
Instructions
- Drain Sauerkraut: Place the sauerkraut in a fine mesh strainer and press it with a paper towel to remove excess liquid. If you don’t have a strainer, use several layers of paper towels to squeeze out moisture. This prevents the sandwich from becoming soggy.
- Prepare Bread: Spread softened butter evenly on one side of each slice of rye bread. Flip the slices over and spread 1 tablespoon of Thousand Island dressing on the other side of each slice.
- Assemble Sandwiches: On the side with dressing, place a slice of Swiss cheese on each piece of bread. On half of these cheese-topped slices, add layers of thinly sliced pastrami and drained sauerkraut, then top with another slice of bread cheese-side down to form the sandwich.
- Cook Sandwiches: Heat a skillet or griddle pan over medium heat. Place the sandwiches on the hot surface and cook for 3-4 minutes until the bread is golden and toasted. Flip carefully and cook the other side for another 3-4 minutes, or until the Swiss cheese has melted and the bread is evenly crispy.
- Serve: Remove the sandwiches promptly from the skillet and serve immediately while hot and melty for the best flavor and texture.
Notes
- Make sure to thoroughly drain the sauerkraut to prevent sogginess in the sandwich.
- You can substitute Russian dressing if Thousand Island is unavailable.
- If you prefer, use a panini press instead of a skillet for grilling the sandwiches.
- Rye bread with caraway seeds adds extra traditional flavor, but plain rye works too.
- For a spicier twist, add a little Dijon mustard inside the sandwich.
