- 8 min
- 13 min
6 slices Saputo Swiss cheese
4 slices rye bread
300 g thinly sliced smoked meat or pastrami
60 mL (1/4 cup) Dijon mustard
160 mL (2/3 cup) sauerkraut
Spread each slice of bread with Dijon mustard.
In a large non-stick frying pan heat the pastrami and sauerkraut each on separate sides of the pan, approximately 5 minutes on medium heat.
Divide the pastrami between two of the slices of bread, and then top each with half of the sauerkraut, 3 slices of cheese and finally top with the other piece of bread.