Ingredients
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2 teaspoons mayonnaise
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1 tablespoon English mustard
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4 slices large rye sourdough (take from the centre, where it's largest)
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1/2 cup sauerkraut
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8 slices (about 250g) pastrami
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8 slices Swiss cheese (we used Emmentaler)
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2 dill pickles, sliced into lengths
Discover the joys of this famously tasty open sandwich; especially delicious with a dark beer.
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Heat oven to 200C on grill. In a small bowl combine mayo and mustard. Put bread slices on a lined oven tray and spread mayo mix evenly on each slice. Layer each slice with some sauerkraut, 2 slices of pastrami, 2 slices of cheese, a couple of slices of pickle. Cook under grill for around 5 minutes, or until cheese has melted. Serve immediately.
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