Turkey Pastrami Sandwich on Rye

Assemble the Sandwiches (5 minutes)

• Spread a generous layer of Russian dressing (about 1 tablespoon) evenly on one side of each slice of bread.
• On 4 of the bread slices (dressing-side up), layer the ingredients in this order: 1 slice of Swiss cheese, a quarter of the turkey pastrami (about 4 oz), a quarter of the drained sauerkraut (about 1/4 cup), and finally a second slice of Swiss cheese.
• Placing cheese on both sides of the fillings helps hold the sandwich together and creates a moisture barrier.
• Place the remaining 4 slices of bread on top, dressing-side down, to complete the sandwiches.

Grill to Perfection (8-10 minutes)

• Spread the softened butter evenly on the outer top and bottom slices of each sandwich (about 1/2 tablespoon per side).
• Heat a large non-stick skillet, cast-iron pan, or griddle over medium-low heat. A lower heat is crucial for melting the cheese without burning the bread.
• Carefully place 1 or 2 sandwiches in the hot skillet, depending on its size. Do not overcrowd the pan.
• Grill for 4-5 minutes per side, until the bread is a deep golden brown and crispy, and the cheese is thoroughly melted.
• Press down gently with a spatula a few times during cooking to help the layers meld together.

Rest and Serve (2 minutes)

• Transfer the grilled sandwiches to a cutting board and let them rest for a minute. This allows the cheese to set slightly, making them easier to slice.
• Slice the sandwiches in half diagonally with a sharp serrated knife.
• Serve immediately with classic deli sides like dill pickles and potato chips.