Pastrami Reuben Kit- serves 6



1 Loaf Sliced Rye Bread
2 Pounds Pastrami
12 Slices Swiss Cheese
1 Pint Sauerkraut
1 Pint Russian Dressing
1 Quart Dill Pickles

NOTE: Pastrami is best steamed. If you have a steamer, or steam basket insert for a pot, this would be the preferred method.That being said, it will be just as good if you use a hot pan or griddle, as in the instructions below.
Open your pack of pre-sliced Pastrami and use your hands to break apart the slices a little. Set aside.
Heat up a big cast-iron or griddle over medium heat. While it’s heating up, begin to build your sandwich:
-Spread Russian Dressing over 2 slices of Rye
-Top each slice with Swiss
-On one side, add some Kraut (flash it in the microwave or a hot pan to make it steamy, or cold if you like it that way)
-Set aside
The pan should be really hot by now. Toss in 1 Tbsp of neutral oil and your desired amount of sliced pastrami (5oz usually works). Cook for 1 minute on each side, adding more oil if needed. The meat is fully cooked, so you are really just warming it here. Leave the pan on the heat, but remove the meat and stack it up on the slice of bread with the kraut. Put the second slice of bread with Russian and Swiss on top, and transfer the whole sandwich to the hot pan. Cook until the cheese is melted and the bread is golden brown, about 2 minutes per side.