Srf Pastrami On Rye Recipe

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, horseradish (if using), apple cider vinegar, Worcestershire sauce, salt and black pepper. Whisk until smooth and taste; adjust salt, pepper or relish sweetness as needed. Chill in refrigerator while preparing the rest. Makes about 1 cup.

Hand-cut and fry (preferred)

Cut potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear, then dry thoroughly with a clean towel. Heat oil in a heavy pot or deep fryer to 325°F (163°C). Blanch fries in batches for 3–4 minutes until soft but not colored; remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately season with kosher salt, pepper and paprika. Toss with chopped parsley if desired.

Oven-baked alternative

Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp oil (reserve remaining oil measurement for ingredient consistency), spread on a rimmed sheet pan in a single layer and bake 20–30 minutes, flipping halfway, until golden and crisp. Season with salt, pepper and paprika immediately after baking.

Warm the pastrami: place slices in a skillet over medium heat with a tablespoon of water or steam briefly until heated through and pliable (about 2–3 minutes). Alternatively, warm in oven at 300°F (150°C) for 6–8 minutes.

Spread about 1 to 1 1/2 tablespoons Thousand Island dressing on the inside of each slice of rye bread (both top and bottom if desired).

Build each sandwich: On the bottom slice layer half the warmed pastrami (about 6 oz), a generous 1/2 cup drained sauerkraut (press lightly to remove excess moisture), and half of the Gruyère slices (2 oz). Top with the second slice of bread (dressing side down).

Butter the outside of each sandwich evenly with softened butter (about 1 tablespoon per outer face). Heat a large skillet or griddle over medium heat. Grill the sandwich, pressing gently with a spatula, until bread is golden brown and cheese is melted, about 3–4 minutes per side. If cheese is slow to melt, cover the pan for 1–2 minutes to trap heat.

Remove sandwiches from pan and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve with fries and a dill pickle spear on the side. Serve extra Thousand Island dressing on the plate for dipping if desired.