Total Time
33mins
Prep 25 mins
Cook 8 mins

Rachael Ray

Ingredients Nutrition

  • 1 12 cups sauerkraut, drained
  • 12 cup sweet red pepper relish
  • 2 scallions, chopped
  • 8 slices pumpernickel bread (or marble rye)
  • spicy brown mustard
  • 12 lb thinly sliced swiss cheese
  • 1 12 lbs turkey pastrami, thinly sliced
  • 2 tablespoons butter, cut into pats
  • 4 dill pickles (or half-sour pickles)
  • flavored gourmet chips (Terra Blue potato chips or Cape Cod Firecracker Barbecue chips)

Directions

  1. Combine the first 3 ingredients; set aside.
  2. Place 4 bread slices on a work surface; spread with mustard.
  3. Build sandwiches: layer on a couple of Swiss cheese slices, a pile of turkey pastrami, a mound of sauerkraut mixture, and more cheese.
  4. Spread tops with mustard and set into place.
  5. Heat a large nonstick skillet over medium heat; add in a couple pats of butter.
  6. When the butter melts, add sandwiches (may have to do in batches); place a heavy pot lid or pot into the skillet to help press sandwiches as they grill.
  7. Grill sandwiches 3-4 minutes per side; serve with pickles and chips.

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