Pastrami Reuben Sandwich

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 Found this online by Beverly Burton and made it along with homemade dressing by Epicurious. We made it up as a panini and it was fabulous. As you can see it was so good we forgot to take a pic until halfway through it! 

3⁄4 cup Thousand Island dressing (see recipe below)

8 slices rye bread

1 sauerkraut, drained 

8 slices Swiss cheese

8 slices pastrami

1⁄4 cup butter, so#ened

Spread dressing onto one side of each bread slice. Top 1/2 of the slices with sauerkraut, Swiss cheese, and pastrami, then top with remaining bread, dressing-side down. Spread margarine on the outside of each sandwich.

Heat a large skillet over medium-high heat. Grill sandwiches in the hot skillet until bread is golden brown, fillings are hot, and cheese is melted, 3 to 5 minutes per side.

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1 tablespoon finely chopped onion
1 cup mayonnaise
¼ cup ketchup-style chili sauce or ketchup
4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste
1 teaspoon hot sauce, preferably Frank's Red Hot Sauce
1 teaspoon Worcestershire sauce
¼ teaspoon sweet paprika
Fine sea salt

  1. In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

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