round pumpernickel bread
1 (15 oz.) can sauerkraut
1/2 lb. turkey pastrami, sliced thin
1/2 lb. sliced Swiss cheese
1 bottle Thousand Island dressing
1 tbsp. butter
1/2 small onion, diced
1 tsp. brown sugar (optional)
salt and pepper, to taste
Kosher dill pickle, for garnish

Open and drain sauerkraut in colander - rinse once and squeeze out water.

In saucepan melt 1 tablespoon butter and add 1/2 small onion diced. Sauté until clear... add the sauerkraut and sauté until browned and cooked (about 10 minutes). I sweeten it with about 1 teaspoon of brown sugar and season with salt & pepper.

Frizzle the turkey pastrami in pan to slightly brown it (enough for 1 or 2 sandwiches). Slice bread and layer meat, sauerkraut and cheese... butter bread front and back. Toast like a toasted cheese sandwich. When browned turn over and finish.

Open up and add dressing and serve with Kosher dill pickle.

Submitted by: Joan Graeser