Ingredients :
- 2 slices seedless rye bread
- 4-5 slices pastrami
- to taste Swiss cheese
- 3 tablespoon vegetable oil for frying
- to taste sauerkraut (see my recipe 'Tex's Small Batch Sauerkraut' in my profile)
- to taste dressing (I'm using ranch, but the traditional dressing is Russian)
- to taste sea (or kosher) salt and freshly ground black pepper to season
Method :
- Pan fry your bread on one side in a skillet on a high heat
- Slice the Swiss thinly
- Remove from heat, and smear both sides of the toasted side with dressing (I"ve seen recipes that use Thousand Island, or horseradish instead of Russian). Add the pastrami to the dressed side of one slice. Reduce the heat of your skillet to a medium low heat
- Put the sauerkraut in the pan and add the sliced cheese on top. Cover with a pan lid and cook for 1-2 minutes
- As the cheese just starts to melt, remove it, and the sauerkraut, from the pan and position on top of the pastrami. Increase the heat in the pan to a medium high heat
- Put the base in the pan and cover with a pan lid again until the bread is toasted
- Add the lid of the sandwich and flip over on to the un-toasted side. Cook until toasted
- Finally, remove from the pan, add extra dressing if required, and serve hot
- Remember, the way to serve a Reuben or Rachel is "Axis, Neutral, Ally": Kraut, Swiss, Russian 😺
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