2 Tablespoons reduced fat mayonnaise
4 teaspoons dijon mustard
pinch of cayenne pepper (optional)
2 (8oz) loaves "coacktail size" pumpernickel or rye bread(44 slices)
1 cup grated wiss or Fontina cheese(40z)
6 ounces thinly slices turkey pastrami
Freshly ground pepper
1 cup saurekraut, rinsed and squeezed dry
2 tablespoons of canola oil
Stir together the mayonnaise, mustard and cayenne pepper in a small bowl.
Spread over bread slices. Sprinkles half cheese over half the bread slices. Top with turkey pastrami, fresh ground pepper, saurekraut and remaining cheese. Place the remaining bread slices firmly on top.
Brush some oil in a large nonstick skillet or griddle and heat over medium heat.
Add sandwiches in batches and cook until slightly toasted and cheese is melted about 445 seconds each side. Cut each sandwiches into 2 traingles. Serve warm.
I usually cook in batches and keep on a plate in a warm oven until all are cooked.
- 12 Servings
- 49 per serving
- 2 g (1 g sat
- 0 g mono)
- 6 mg
- 6 g
- 3 g
- Fiber 1 g
- 160 mg
- 8 mg