Type what you have

Ingredients

• ✓ pastrami
• thousand island dressing
• rye bread
• sauerkraut
• swiss cheese
• margarine

Instructions

1. 1 Spread dressing onto one side of each bread slice. Top 1/2 of the slices with sauerkraut, Swiss cheese, and pastrami, then top with remaining bread, dressing-side down. Spread margarine on the outside of each sandwich.
2. 2 Heat a large skillet over medium-high heat. Grill sandwiches in the hot skillet until bread is golden brown, fillings are hot, and cheese is melted, 3 to 5 minutes per side.

By Beverly Burton

Ingredients

• ✓ pastrami
• canola oil
• cabbage
• garlic basil spread
• sauerkraut
• sweet hot mustard
• swiss cheese
• hoagie bun
• brown mustard
• swiss cheese
• onion
• tomato

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
2. 2 Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.

By Allrecipes

Ingredients

• ✓ pastrami
• cabbage
• vegetable oil
• apple cider vinegar
• white sugar
• adobo seasoning
• black pepper
• vegetable oil
• russet potato
• bread
• provolone cheese
• tomato

Instructions

1. 1 Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed.
2. 2 Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries.
3. 3 Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate.
4. 4 Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet.
5. 5 Toast bread in the preheated oven until light brown, 3 to 5 minutes.
6. 6 Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes.
7. 7 Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.

By tbender36

Ingredients

• ✓ pastrami
• cream cheese
• dill pickle

Instructions

1. 1 Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up. Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.

By CDTHATSME

Ingredients

• ✓ pastrami
• flour
• puff pastry
• dijon mustard
• swiss cheese
• egg
• caraway seed

Instructions

1. 1 Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.
4. 4 Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.

By Laura Pitaniello

Ingredients

• ✓ pastrami
• cream cheese
• corned beef
• sauerkraut
• gruyere cheese
• emmenthaler cheese
• sweet pickle relish
• mayonnaise
• sour cream
• ketchup
• mustard
• worcestershire sauce
• black pepper
• cayenne pepper
• cracker
• bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
3. 3 Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,
4. 4 Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.

By John Mitzewich