8 slices rye bread or sourdough bread
butter for spreading
200 grams Gruyère cheese, thinly sliced
1 cup sauerkraut – white or red cabbage, well drained
300 grams pastrami
Preheat the oven to 180°C fan bake.
Butter one side of each slice of bread.
Spread the unbuttered sides generously with mustard.
Top the mustard side of four slices of the bread with half the cheese.
Add all of the sauerkraut then the pastrami then the remaining cheese.
Sandwich with the remaining bread, buttered side up.
Heat a sauté pan and cook the sandwiches in batches until lightly golden on each side. Transfer to a lined baking tray as they are done.
Place in the oven and bake until the filling is hot and the cheese is melting.
Cut in half and serve with the gherkins on the side.