Bread: Jewish rye bread, artisan bread or Brioche buns
Instructions
Preheat oven to 350°F to melt cheese on bread (optional, but recommended)
Cut buns in half and drain sauerkraut; set aside
Bread: Jewish rye bread, artisan bread or Brioche buns, 4 oz. sauerkraut
In a large non-stick skillet, on medium low heat, add drained sauerkraut and caraway seeds; cook 3-5 minutes or until seeds are soft
4 oz. sauerkraut, 1 tablespoon caraway seeds
Once the caraway seeds are soft, move the sauerkraut to one side of the skillet
Add pastrami to the other side of the skillet;
4 oz. pastrami
While the pastrami is heating, place a slice of cheese on each piece of bread (you'll put a piece of cheese on the top AND bottom bun)
6 oz. Provolone cheese
Place cheese topped buns or bread on a baking sheet in a single layer (you don't need parchment, foil or oil on the pan); bake on middle rack just until the cheese begins to melt; remove from oven and assemble sandwich
Assemble the Hot Pastrami sandwich
On the botttom bun, add a scoop of warm pastrami; then add a scoop of warm sauerkraut; drizzle that with thousand island dressing and place the top bun on top!
2 oz. Thousand Island
Notes
If you're not using a non-stick skillet, add a tablespoon of butter to the pan when you saute the sauerkraut and caraway seeds