• 4–5 oz thin‑sliced pastrami
• 2 slices Turano Rustic Rye bread
• 1–2 Tbsp softened butter
• 1–2 tsp Dijon or yellow mustard
• 2–3 slices Swiss cheese
• 2–3 Tbsp sauerkraut, drained (optional)
• 4–6 slices dill pickles
• Salt & fresh black pepper, to taste

① Gently steam or warm the pastrami until it’s heated through (this helps it stay juicy and tender)
② Heat a skillet over medium heat. Once warmed, place 1 tbsp butter and allow to melt completely.
③ Spread mustard evenly on one slice of the bread and place the slice on the heated buttery pan (Mustard side facing up)
④ Then place the warm pastrami on one mustard‑side slice of bread. Add the Swiss cheese on top of the pastrami. Over the cheese, layer the sauerkraut and pickle slices. Top with the second bread slice. (Optional to press the sandwich lightly with a spatula)
⑤ Flip once the sandwich once the bread is toasted. Place the remaining butter underneath the sandwich once you have flipped it.
⑥ Remove once fully toasted, and the cheese has melted. Slice, serve and enjoy!