New York Style Reubens

My Dad is a New Yorker by birth and youth, and still yearns for a hard roll sandwich or a slice of pizza off of a road side cart every now and then.  He made this meal for me on my last visit and said I could use it for the blog if I paid appropriate homage to the heritage of the piece.

Ingredients:
1/4 pound sliced pastrami
1 16 oz can/jar sour kraut
Swiss Cheese, sliced
Brown Deli mustard (as desired)
Rye Bread

Directions:
1. Layer 6 slices pastrami, 1/2-3/4 cup sour kraut and swiss cheese as desired on top of eachother on a baking sheet.  Heat in broiler or toaster oven until cheeze is melted and pastrami is warmed.
2. Toast 1 slice rye bread.  Add mustard.
3. Place heated pastrami/kraut/cheese layers on rye bread.

The directions yield one sandwich.  Repeat/multiply for as many sandwiches as people served (these are filling).  Serve with greens on side.

Time to table:
10-15 minutes.