Pastrami Reuben Sandwich Recipe II

Here is a variant to the Pastrami Reuben Sandwich Recipe I posted a few days ago.  I am not sure if this sandwich can technically be classified as a Reuben, but I think it is close enough to do so.  Basically, the only different between this sandwich and the other Reuben recipe is that the sauerkraut is replaced with pickles and very thinly sliced onion.  For best results use a kosher dill pickle and slice it into eighth of an inch slices.

Prep Time: 5 minutes

Cooking Time: 5 minutes

Ready In: 10 minutes

Ingredients:

All Ingredients from the Pastrami Reuben Sandwich Recipe except for sauerkraut

1 Kosher Dill pickle sliced into 1/8 of an inch slices

A few thin slices of sweet onion

Cooking Method:

1.  Prepare the sandwich exactly the same way as the Pastrami Reuben Sandwich Recipe except the sauerkraut should be replaced with the onion and pickle.

Cooking Tips:

As mentioned the best kind of pickle to use for this recipe is a kosher dill pickle.  Additionally, you should line a plate with a paper towel and allow any excess liquid to be absorbed out of the pickle.  This will prevent the rye bread from becoming soggy.

Additional Resources:

Recipe for Horseradish Mayonnaise Sauce