A great New York deli classic: butter-toasted rye bread, hot pastrami, melted cheese, tangy sauerkraut, and creamy Russian dressing. Rich, crispy, juicy, and perfectly balanced.
Ingredients
- 8 slices sliced rye bread
- 500 g sliced beef pastrami
- 8 slices sliced Emmental cheese
- 240 g plain cooked sauerkraut
- 40 g unsalted butter
- 160 ml homemade Russian dressing
- 100 g mayonnaise
- 40 g ketchup
- 1 tbsp jarred grated horseradish
- 1 tsp Worcestershire sauce
- 30 g sweet-and-sour pickles
Method
- Prepare the Russian dressing if making it homemade: mix the dressing ingredients until you achieve a creamy, pinkish-orange texture with small flecks of pickle, then set aside in the refrigerator.
- Carefully drain the sauerkraut and squeeze it lightly; it should remain juicy to the taste but no longer release liquid when pressed.
- Gently warm the pastrami in a covered skillet or by steaming until it is pliable, hot, and fragrant, without letting it brown or dry out.
- Butter one side of each slice of rye bread, then place the buttered sides facing outward to prepare for assembly.
- Spread the Russian dressing on the inside of the bread, add the cheese, the hot pastrami, and the well-drained sauerkraut, then close the sandwich, pressing down just enough to keep it compact.
- Heat a large skillet over medium-low heat and place the sandwiches inside; cook until the bottom is deeply golden, crispy, and smells of brown butter.
- Flip carefully, then continue cooking until the other side is golden and the cheese begins to melt around the edges.
- Let rest briefly on a cutting board to stabilize the filling, then cut diagonally and serve immediately, while the bread still crackles under the knife.
Nutrition
Per serving
- Energy
- 895.2 kcal
- Protein
- 52.35 g
- Carbohydrate
- 46.44 g
- Fat
- 53.03 g
- Fibre
- 4.36 g
- Calcium
- 93.82 mg
- Iron
- 1.6 mg
- Magnesium
- 38.65 mg
