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Pastrami Reuben Sandwich

kept byDAPHNE

Yield: 1 sandwich Equipment: Your basic kitchen gear including a large (10- to 12-inch) cast-iron or nonstick skillet plus a grill press, a contact grill, or second heavy skillet


2 slices dark or marbled rye bread
1 tablespoon salted butter, at room temperature
3 tablespoons Russian dressing (use this recipe or your favorite store-bought brand)
3 ounces lean pastrami beef, sliced paper-thin across the grain
2 ounces thinly sliced Gruyère or Emmentaler cheese
1/3 cup sauerkraut, drained and wrung dry
5 dill pickle slices



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