House Pastrami Bun Recipe
Sauerkraut, Swiss, 1000 Island
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Ingredients
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Buns & Assembly
Pastrami & Cheese
Sauerkraut
1000 Island Dressing
Optional Garnish
Method
1000 Island Dressing
- 1
Make the dressing
In a small bowl whisk together mayonnaise, ketchup, sweet pickle relish, grated onion, lemon juice, Worcestershire sauce, salt and 1/2 tsp black pepper until smooth. Taste and adjust salt/acid. Refrigerate while assembling (at least 10 minutes) so flavors meld.
Sauerkraut
- 2
Rinse and warm sauerkraut (optional)
If sauerkraut is very briny, place it in a fine-mesh sieve and rinse briefly under cold water, then squeeze out excess liquid. Heat 1 tsp butter in a small skillet over medium heat, add drained sauerkraut and cook, stirring, 2–3 minutes until warmed and slightly softened. Season with 1 tsp freshly ground black pepper. Remove from heat and keep warm.
Pastrami & Cheese
- 3
Warm the pastrami
Heat a large nonstick skillet or griddle over medium heat. Arrange pastrami slices in an even layer (they can overlap) and warm 1–2 minutes per side until hot and slightly crisp at the edges. Work in batches if necessary; keep warmed pastrami on a plate tented with foil to retain heat.
- 4
Buns & Assembly
- 5
- 6
Assemble the bun
Spread about 2 tbsp of the prepared 1000 Island dressing on the bottom half of each bun. Pile half of the melted pastrami-and-cheese onto each dressed bottom. Top the pastrami with an even portion of the warm sauerkraut (about 100 g per sandwich). Spoon an additional 1 tsp dressing over the sauerkraut if desired and place the top bun. If using, spread 1 tsp mustard on the top bun before closing or serve mustard on the side with pickle spears.
- 7
Finish
If you like the sandwich pressed, return assembled sandwiches to the skillet and press gently with a spatula for 30–45 seconds to meld. Slice each bun in half and serve immediately with dill pickle spears.