Pastrami-Spiced Grilled Cheese

Think of this cheesy sandwich as a vegetarian Reuben with a homemade Thousand Island dipping sauce.

Time: 30 minutes


  • 2 tablespoons ground coriander
  • 1 teaspoon yellow mustard powder
  • 3 tablespoons ground black pepper
  • 1 tablespoon ground white pepper
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 cup shredded Swiss cheese
  • 4 slices rye bread
  • 1/2 cup sauerkraut
  • For the sauce:
  • 1 egg, hardboiled
  • 1 1/2 cups mayonnaise
  • 1/2 cup ketchup
  • 1 tablespoon onion, minced
  • 4 tablespoons sweet pickle relish
  • Salt & pepper


  • In a small bowl, combine spices and set aside*.
  • Add 2 tablespoons of the spice mixture to the Swiss cheese and mix well. Set aside.
  • Push the hardboiled egg through a fine-mesh sieve into a bowl, then add the rest of the sauce ingredients and
  • mix well. Season with salt and pepper to taste.
  • Heat a large nonstick skillet over medium-low heat. Butter each side of the rye bread, and add to the pan.
  • Divide seasoned cheese between all four slices of bread, and turn heat up slightly.
  • When the cheese is almost melted, add sauerkraut to two of the slices, then top each with a cheese-only slice.
  • Press with a spatula and let cook. Keeping a close eye on the sandwiches, turn and press at intervals to create a
  • perfectly golden, crispy and melty grilled cheese.