4 slices rye sourdough bread
100g butter, softened
2-4 x 100g packets of pastrami
1 cup sauerkraut
¼ cup sliced pickles
4 slices Swiss cheese
4 slices American cheddar
Pinch of sea salt flakes
For the Pickle Relish
2 cups cucumber, finely chopped
1 brown onion, finely chopped
1 tsp salt
½ cup white vinegar
¼ cup white sugar
1 tbsp yellow mustard seeds
½ tsp curry powder
1 tsp cornflour, mixed with 1 tsp water
For the Russian Dressing
½ cup whole egg mayonnaise
2 tbsp ketchup
2 tbsp Dijon mustard
¼ tsp cayenne pepper
1 tbsp pickle juice
1. To make the pickle relish, place the cucumber and onion into a bowl. Add the salt and toss to combine.
2. Place a sieve over a bowl and drain for two hours. Squeeze as much liquid out as you can.
3. In a pot, add vinegar, ½ cup of water and sugar. Bring to the boil, stirring until the sugar has dissolved. Boil for a few minutes until it has reduced to around ½ a cup.
4. Add the cucumber and onion mix, mustard seeds and curry powder and cook stirring for 2-3 minutes. Add the cornflour mix and cook stirring for a further minute until relish has thickened. Transfer to a small bowl and chill before using.
5. To make the Russian dressing, mix all ingredients together in a bowl. Set aside.
6. To build the toasties, place two slices of bread onto a board. Top each with two slices of Swiss cheese, a spread of the pickle relish, sliced pickles, sauerkraut, Russian dressing, pastrami and two slices of American Cheddar. Top with the lid and toast in a sandwich press or fry pan until golden.
7. Finish with a pinch of sea salt flakes.
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