Pastrami with Sauerkraut, Gruyere, and Whole-Grain Mustard Sauce

• 8 slices Gruyere cheese
• 8 slices rye bread
• 1 pound pastrami, sliced
• 4 tablespoons Whole-Grain Mustard Sauce (page 196)
• 1 cup sauerkraut, drained

1. Preheat a sandwich press to the manufacturers specifications (see Note, page 96).
2. Place 1 slice of cheese on each of 4 slices of rye.
3. Follow with the pastrami, mustard sauce, sauerkraut, and the other slices of cheese.
4. Cover with the remaining bread slices and place in the sandwich press (no need to butter the press or the bread).
5. Close the top lid and apply slight pressure.
6. Cook without disturbing for 5 to 8 minutes.
7. Open the press and check for color and temperature: The cheese should be melted and the bread golden.
8. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
9. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
10. Once cooked, remove, cut into halves, and serve.

gruyere cheese, rye bread, pastrami, sauerkraut

Taken from www.epicurious.com/recipes/food/views/pastrami-with-sauerkraut-gruyere-and-whole-grain-mustard-sauce-377015 (may not work)