Pastrami on Rye
St. Anthony died at the age of thirty-five after becoming sick with ergotism, the result of long-term exposure to grains (in his case rye) contaminated with a fungus. The condition is sometimes called “St. Anthony’s Fire.” He was canonized less than a year later. As ergotism has been eradicated in the developed world, I like to boldly serve grilled pastrami and provolone sandwiches, on Italian rye bread, for the day.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
- 1 Tbsp butter
- 2 slices caraway rye bread
- 1 slice provolone
- 1 slice Swiss cheese
- 4 oz hot pastrami
- 2 to 3 oz sauerkraut
- 2 to 4 Tbsp mayonnaise
- 1 Tbsp yellow mustard
Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop.
Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop.
Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side.
Add mayonnaise to both pieces of bread, then add mustard to one half.
Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top.
Cut sandwich in half and enjoy!