|8||bread — rye, sliced|
|60 g||butter — softened|
|200 g||swiss cheese — sliced|
|3 Tbs||wholegrain mustard|
|sea salt and freshly ground black pepper|
|crisps — to serve|
Spread butter onto both sides of each slice of bread. Layer the pastrami and cheese slices on four slices.
Top with sauerkraut and mustard and season. Cover the sandwiches with the remaining bread slices.
Heat a griddle pan, cook sandwiches for 3–4 minutes on each side, pressing down with a spatula.
To serve: halve sandwiches and serve with crisps.
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