Pastrami Sandwich
- bread: rye (best) or sourdough
- 120–150 g pastrami
- 2 slices raclette
- dijon or whole-grain mustard
- pickles
- sauerkraut or thin raw onion (optional)
- caramelized onions (optional)
- Toast the bread lightly in a pan with a little butter.
- Warm the pastrami in the same pan so the fat softens.
- Put raclette on top of the pastrami and cover the pan for ~30–60 s so it melts.
- Spread mustard on the bread.
- Add pickles / sauerkraut / onions.
- Place the pastrami with melted raclette on top and close the sandwich.
For balance, approx 3 parts pastrami and 1 part raclette. Too much raclette makes it heavy.