When you sink your teeth into this grain-free rye bread sandwiching pastrami, homemade Russian dressing and sauerkraut, you’ll be transported to a place in time when gluten and dairy were part of your schtick.
Prep Time: None Cook Time: 3–4 minutes Makes: 1 serving
4 ounces (113 g) sliced Pastrami
1 tablespoon (15 ml) avocado oil, for toasting the bread
2 slices Marble Rye Bread
2 tablespoons (30 ml) Russian Dressing
¼ cup (35 g) sauerkraut
Steam the pastrami slices in a small skillet with a bit of water over medium heat until warm, about a minute. Remove from the pan and set aside. Wipe out the pan and add the oil.
Once hot, add the bread and toast for 2–3 minutes, or until crispy and golden. Transfer to a plate and spread on half the Russian dressing. Top with pastrami, sauerkraut, the rest of the dressing and then the remaining slice of bread. Cut in half and serve.
Bubbe’s tip: I want that you should love your sandwich! Build it exactly how you want with extra dressing, less meat, more kraut and so on. That shayna punim should be all smiles.