the Breville Test Kitchen

Pastrami on Rye

Name: Pastrami on Rye
Cook time: 1200 s
Total time: 1200 s
Yield: Makes 2
Ingredients: 4 slices dark rye bread; Butter - at room temperature; 200 g thinly sliced pastrami; 100 g sauerkraut; 100 g thinly sliced Swiss cheese; ¼ cup (55 g) whole egg mayonnaise; 1 tbsp chilli sauce; 1 tsp tomato sauce; 1 tsp horseradish cream; 1 small eschalot - finely chopped

Pastrami on rye isn’t just lunch; it’s a New York state of mind. Tangy sauerkraut, melty Swiss and a zippy Russian dressing bring serious deli cred to your kitchen.

20 mins total time

20 mins active time

Easy

Makes 2

Ingredients

Measurements:

4 slices dark rye bread
Butter
at room temperature
200 g thinly sliced pastrami
100 g sauerkraut
100 g thinly sliced Swiss cheese

For the Russian dressing

¼ cup (55 g) whole egg mayonnaise
1 tbsp chilli sauce
1 tsp tomato sauce
1 tsp horseradish cream
1 small eschalot
finely chopped

Instructions

1
To make the Russian dressing, place all the dressing ingredients in a small bowl and whisk to combine.
2
Place the bread in the toaster and press Start to toast the bread.
3
Spread the toast with butter. Top 2 slices of the toast with the pastrami and sauerkraut. Spoon over the Russian dressing and top with the cheese. Place under a grill for 5 minutes, or until the cheese has melted.
4
Top with the remaining toast, press lightly and serve while it’s still hot.