Hot Pastrami Sandwich with Sauerkraut, Melted Provolone, and Thousand Island Dressing Recipe
This Hot Pastrami Sandwich is a delightful, savory meal featuring warm shaved pastrami, tangy sauerkraut cooked with fragrant caraway seeds, melted provolone cheese, and tangy Thousand Island dressing, all layered between your choice of Jewish rye, artisan bread, or brioche buns. Perfectly toasted and melted, this sandwich offers a satisfying blend of flavors and textures in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 4 oz. pastrami (shaved, beef or turkey pastrami)
- 4 oz. sauerkraut (drained)
- 1 tablespoon caraway seeds
- 2 oz. Thousand Island salad dressing
- 6 oz. Provolone cheese (thinly sliced)
- 1 tablespoon butter (optional, see notes)
- Bread: Jewish rye bread, artisan bread, or Brioche buns (quantity to make 2 sandwiches)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for melting the cheese on the bread, enhancing the sandwich flavor and texture.
- Prepare the bread: Cut your chosen buns or bread in half and set aside. Drain the sauerkraut thoroughly to prevent excess moisture in the sandwich.
- Cook sauerkraut and caraway seeds: Place the drained sauerkraut and caraway seeds in a large non-stick skillet over medium-low heat. Cook for 3–5 minutes, stirring occasionally, until the caraway seeds soften and the sauerkraut is warm and fragrant.
- Heat pastrami: Push the sauerkraut mixture to one side of the skillet, then add the shaved pastrami to the other side to warm through gently without drying out.
- Prepare cheese-topped bread: While the pastrami is heating, place a slice of provolone cheese on each half of the bread, ensuring both the top and bottom pieces are covered.
- Melt cheese: Arrange the cheese-topped bread halves in a single layer on a baking sheet. Place the sheet on the oven's middle rack and bake just until the cheese begins to melt, about 3–5 minutes. Remove from the oven carefully.
- Assemble the sandwich: On the bottom half of the bun or bread, layer a generous scoop of the warm pastrami, followed by a scoop of warm sauerkraut. Drizzle with Thousand Island dressing, then top with the cheese-melted bread half to complete the sandwich.
Notes
- Using butter to lightly toast the bread before assembling can add extra richness and help prevent sogginess from the sauerkraut and dressing.
- If you prefer, use either beef or turkey pastrami depending on dietary preference.
- Ensure the sauerkraut is well drained to avoid a soggy sandwich.
- This recipe is ideal for quick weekday lunches or casual dinners.
- Using artisan or brioche buns will give the sandwich a softer texture, while Jewish rye bread adds a classic robust flavor.
