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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 1/2 cups sauerkraut, drained |
1/2 cup sweet red pepper relish |
2 scallions, chopped |
8 slices pumpernickel bread (or marble rye) |
spicy brown mustard |
1/2 lb thinly sliced swiss cheese |
1 1/2 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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