Pastrami Rachel Toastie Recipe

Make dressing

In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon hot sauce, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning or heat as desired. Refrigerate while you assemble sandwiches. (If using store-bought Russian dressing, skip this step and use 1 cup prepared dressing.)

Place 1 cup sauerkraut in a fine mesh sieve and press or squeeze to remove excess liquid. You want it damp but not dripping. If very sour or large pieces, chop lightly with a knife or kitchen shears to make it easier to sandwich.

Butter one side of each of the 8 slices of rye bread with the softened butter. The buttered sides will be the outside of the toasties for grilling.

Turn 4 slices bread butter-side-down on a work surface. Spread about 2 tablespoons of Russian dressing on each unbuttered side of those slices.

Divide the pastrami evenly among the 4 sandwiches (about 3 oz per sandwich), piling it on top of the dressing. Top the pastrami with about 1/4 cup drained sauerkraut each, pressing lightly to spread evenly.

Place 2 slices of Swiss cheese over the sauerkraut on each sandwich. Spread another ~2 tablespoons Russian dressing on the remaining 4 slices of bread (the tops), then place them dressing-side-down onto the cheese so each sandwich has bread butter-side-out.

Heat a heavy skillet, griddle, or sandwich press over medium heat until hot. If using a skillet, you can press the sandwich with a spatula or use a weighted pan.

Place 1–2 sandwiches in the skillet (do not overcrowd). Cook 3–4 minutes on the first side until golden brown and compressed slightly; if using a skillet, press with a spatula or weigh with another skillet. Flip and cook another 3–4 minutes until the second side is golden and the cheese is melted. If using a sandwich press, cook 4–6 minutes until heated through and cheese is melted.

Reduce heat slightly if bread is browning too quickly before the cheese melts; cover the skillet briefly (30–60 seconds) to encourage melting if needed.

Remove sandwiches from the heat and let rest 1 minute. Slice each sandwich in half on the diagonal. Sprinkle a little coarse ground black pepper over the cut faces if desired.

Serve immediately with dill pickle spears and any extra Russian dressing on the side for dipping.