Vanilla Bean Café Pastrami Sandwich
(makes 2 sandwiches)
- 2 oz butter
- 10 oz of lean pastrami – sliced very thin
- 4 slices of marble rye bread
- 4 ounces of house-made Thousand Island dressing (recipe below)
- 4 slices of Swiss cheese
- 4 ounces of fresh sauerkraut
- On a 375ﹾ skillet, melt butter and place all 4 slices of rye bread on top
- Add pastrami evenly on skillet & toss frequently with tongs (to fluff)
- Place sauerkraut on skillet and let sit to heat through
- Add pastrami to the bottom half of 2 slices of rye bread
- Top with sauerkraut
- Spread Thousand Island dressing over the top of the sauerkraut
- Top with 2 slices of Swiss cheese to each sandwich
- Turn off the heat and cover with a lid and let rest for 3 minutes – to melt the cheese
- Remove lid and top with other slice of rye bread
- Move to cutting board and slice on the bias and serve
- Enjoy!
Vanilla Bean Café Thousand Island Dressing
- 1 Cup Mayonnaise
- ½ Cup Sour Cream
- ¼ Cup Relish
- 2 Tablespoons Relish
- 2 Tablespoons Minced Onion
- 2 Cloves Garlic – Minced
- ½ Cup Ketchup
- 1 teaspoon Worcestershire Sauce
- 1 Pinch Cayenne Pepper
- Combine all ingredients and mix thoroughly
- Refrigerate unused portion in a tight container
- This will stay fresh for about 2 weeks – but we recommend using it sooner in many different dishes, including salads, sandwiches, and quesadillas.