Prep time: 5 min
Assembly time: about 10 min
Serves: 2-4 sandwiches
Ingredients:
4 lbs good pastami, thickly sliced (homemade, boar's head brand or your favorite brand)
4-8 slices of untoasted rye bread
deli mustard (smooth or grainy)
saurkraut
pickle wedge, for garnish
Directions:
Warm the pastrami (in either a pan on low heat with a small amount of oil, a toaster oven or the microwave on low for 1 minute, 30 seconds) just to warm it. It would be ideal to boil the pastrami, but you can steam it or give it a light toss on the stove, so you won't lose the crust.
Katz put about 1 lb. of pastrami in their sandwiches, so as not to unhinge your jaw, you can do about 1/2 lb. on each sandwich. Add a dollop of mustard and spread.
To make it a pastrami Reuben, you can just add sauerkraut.
Garnish with a pickle wedge on the side and serve.
**Note: The cut of Katz pastrami is an essential part, apart from the cooking. Keeping this in mind, make sure that it's as thick as possible without exceeding 1/2-inch slices.