⅓ Cup of Nancy Skinny Ranch Dressing
2 tablespoons ketchup or chili sauce
2 teaspoons pickle
1 teaspoon mustard
¼ teaspoon paprika
8 slices rye bread
4 tablespoons fat-free butter
8 ounces lean pastrami or turkey pastrami
11/2 cups drained and rinsed sauerkraut
4 slices reduced-fat Jarlsberg cheese
2 tablespoons yellow mustard
1. For Dressing: To prepare hot pastrami Spread Blend together all the dressing ingredients in a small bowl.
2. To assemble: Apply the butter on all the slices of bread. Place 4 slices on your work place with buttered side down. Spread 1 tablespoon of dressing on all the 4 slices. Put the pastrami gently and evenly over the dressing, followed by sauerkraut and cheese. Spread mustard on the inside of the other 4 slices and place on top with buttered side up.
3. Heat a large nonstick pan over average heat. Place the sandwiches in the pan, cover and cook for nearly 2 to 3 minutes, or until the undersides gets golden brown. Uncover, and turn the sandwiches with a spatula, pressing hard to flatten them gently. Cook for 1-2 minutes again, until the inner sides are golden brown. Turn sandwiches again, repeat the process, and cook for 30 seconds, or until the cheese has melted entirely.
Serve immediately hot pastrami spread.
Pastrami was discovered to find a way to preserve meat prior to the invention of refrigerator. It is beef that’s brined, dried, seasoned, and then steamed.
Sauerkraut is prepared by mixing shredded cabbage, salt, and often spices, and leaving the mixture to ferment.
Sauerkraut is a great source of vitamin C along with some of the B vitamins. It is rich in sodium but you can immensely cut it down by rinsing under water prior to using it.