Ingredients:

  • 2 lbs high-quality pastrami, sliced 1/16th inch thin
  • 8 slices sourdough or seeded rye bread
  • 4 tbsp unsalted butter, softened
  • 1/4 cup spicy brown mustard
  • 8 slices Swiss or Gruyère cheese
  • 1 cup sauerkraut, well-drained and squeezed dry
  • 4 large garlic pickles, sliced into spears

Instructions:

  1. Prep the cabbage. Squeeze the sauerkraut in a clean kitchen towel until no more liquid comes out. Note: This prevents the soggy bottom syndrome.
  2. Butter the exterior. Spread 1/2 tbsp of butter on one side of each bread slice. Note: Edge to edge coverage is mandatory for even browning.
  3. Build the base. Turn the bread over and spread a generous layer of spicy brown mustard on the non buttered side.
  4. Initial Sear. Place the pastrami in four loose piles in a hot skillet. Cook 2 mins until the fat begins to sizzle and smoke slightly.
  5. The Steam Phase. Add a splash of water to the pan (away from the meat) and immediately cover the meat piles with a dome or lid for 1 minute.
  6. Cheese Application. Place two slices of Gruyère over each steaming meat pile. Wait 45 seconds until the cheese is drooping and molten.
  7. Toast the bread. In a separate pan (or the same one if it's large), place the bread butter side down over medium heat.
  8. The Marriage. Lift the cheesy meat stacks and place them onto four slices of bread while they are still in the pan.
  9. Top it off. Pile the dried sauerkraut onto the cheese, then top with the remaining bread slices, butter side up.
  10. Final Flip. Flip the entire sandwich carefully. Cook 3-4 mins until the bottom is golden and the bread feels firm when tapped.