Today is 'National Hot Pastrami Sandwich Day'.
4 to 5 oz. pastrami, thinly sliced
4 slices Swiss cheese
4 tablespoons butter
1 small onion, chopped
1cup sauerkraut, drained
8 slices rye bread
mustard
Dill pickles
4 slices Swiss cheese
4 tablespoons butter
1 small onion, chopped
1cup sauerkraut, drained
8 slices rye bread
mustard
Dill pickles
Divide pastrami into 4 portions. Top each with aslice of cheese; set aside.
Heat tablespoons of the butter in a skillet. Add onion and saute slowly until tender.
Meanwhile, rinse the sauerkraut under cold water and squeeze dry.
Add sauerkraut to the onion. Toss over high heat until heated through.
Spread slices of rye bread with mustard.
Top 4 of the slices of bread with evenly divided portions of the kraut and onion mixture. Place pastrami and cheese on top of the vegetables, cheese side up. top with second 4 slices of bread.
Melt remaining butter in frying pan. Then saute sanwiches on boh sides until browned.
Serve immediately garnished with spears of dill pickes.
Heat tablespoons of the butter in a skillet. Add onion and saute slowly until tender.
Meanwhile, rinse the sauerkraut under cold water and squeeze dry.
Add sauerkraut to the onion. Toss over high heat until heated through.
Spread slices of rye bread with mustard.
Top 4 of the slices of bread with evenly divided portions of the kraut and onion mixture. Place pastrami and cheese on top of the vegetables, cheese side up. top with second 4 slices of bread.
Melt remaining butter in frying pan. Then saute sanwiches on boh sides until browned.
Serve immediately garnished with spears of dill pickes.
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