you gotta hand it to Julia: she knew her sandwiches! This is one of my all-time favorites — using the pumpernickel bread (see below). My hubby will be eating it without the cheese, but here’s the basic assembly:
Toast pumpernickel bread slice.
Butter one side, lay on baking sheet buttered side down.
Spread the other side (the one facing up) with a mixture of tomato sauce (or chili sauce or ketchup), chopped drained capers, chopped drained dill pickle or some sweet pickle relish, a bit of mayo and salt and freshly ground black pepper to taste.
Top with slices of pastrami or corned beef.
Paint pastrami/corned beef slices with dijon mustard.
Heap on the sauerkraut.
Cap with some sliced swiss cheese (I used gruyere)
Bake/heat in a preheated 450-degree F oven for 6-7 minutes or until cheese melts. Then run under broiler, or salamander, or put in a toaster oven, or use your handtorch if you must:) — ’til a beautiful golden brown. We were eager to eat this and didn’t wait until the cheese was blistered, but if you can be a bit more patient…. soooo goooood.
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