Hot pastrami sandwich is a tasty, delicious and filling weeknight dinner! This recipe takes about 10 minutes to make, so there’s no need to hunt down a New York deli!
Pastrami and corned beef are often used interchangeably and are often the primary ingredient in a Reuben sandwich. Here’s a little information about the two.
Hot pastrami, caraway-seasoned sauerkraut, creamy provolone cheese with a tangy dressing makes the perfect sandwich!
- 4 oz. pastrami shaved
- 4 oz. sauerkraut
- 2 oz. Thousand Island salad dressing
- 6 oz. Provolone cheese sliced
- 1 tablespoon butter
- 1 tablespoon caraway seeds
- 2 artisan or Brioche buns
Preheat oven to broil
Cut buns in half
Put 1/2 teaspoon of butter on each bottom bun;
Place in broiler for 2 minutes; place top buns along side, but with no butter; remove when slightly brown and set aside
Place 1/2 teaspoon butter in skillet on medium low heat; add caraway seeds and heat for about 3 minutes (until you can smell them toasting)
Add sauerkraut to skillet on low heat; toss and simmer until caraway seeds are well combined into sauerkraut; slide sauerkraut to one side of the skillet
Add pastrami to the other side of the skillet; turn the heat up to medium, tossing pastrami until it is heated thoroughly
Layer bottom buttered buns with dressing, pastrami, sauerkraut, and cheese; return to broiler until cheese has melted
Place top bun on sandwich and enjoy!