This sandwich is the perfect combination of bold and comforting flavors: smoky pastrami pairs perfectly with creamy, mild Havarti cheese, while sauerkraut adds a tangy crunch and Thousand Island or French dressing gives it a touch of sweetness. Grilling it until golden makes the bread wonderfully crispy, adding that irresistible crunch to every bite. Delicious!
Place a medium skillet on the stovetop over medium heat. Once hot, melt 1 tablespoon butter and add the onion. Sauté for 8-10 minutes, stirring as needed, until the onion is soft and translucent.
While the onion cooks, use the remaining butter to spread on one side of each slice of bread.
After the onion has sautéed for 8-10 minutes, add the garlic and sauté, stirring frequently, for 2 minutes. Reduce the heat to low, add the balsamic vinegar carefully (to prevent a steam burn), stir to combine, and add the sauerkraut. Stir and let the sauerkraut warm through. Transfer to a bowl and set aside. Wipe out the skillet and place back on the stovetop over medium heat.
Place two slices of bread, butter-side down, in the skillet and spoon half of the dressing on each slice, spreading it evenly using the back of the spoon. Place two slices of pastrami on each slice, spoon the onion-sauerkraut mixture evenly on top of the pastrami, and top each with a slice of cheese. Spread the remaining dressing on the inside of the other two slices of bread and place on top of the cheese. Allow the sandwich to toast for approximately 4 minutes, reducing the temperature slightly if needed.
Carefully flip the sandwich using a spatula. When flipping, use your hand on the top slice of bread, apply a little pressure to hold the ingredients in place while carefully turning. Let cook on the second side for approximately 4 minutes, or until the cheese is melted and the bread is nicely toasted. Serve immediately with a side salad.
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Denver - Design District - Alameda and Broadway