Pastrami & Sauerkraut Rolls
These Pastrami and Sauerkraut Rolls are a delightful fusion of flavors, combining the savory taste of pastrami with the tangy crunch of sauerkraut, all wrapped in a soft roll. Perfect for a hearty lunch or fun appetizer!
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 rolling pin
- 1 baking sheet
- 1 parchment paper
- 1 sharp knife
- 1 spatula
Ingredients
- 4 large rolls submarine or hoagie rolls
- 1 cup sliced pastrami
- 1 cup sauerkraut drained
- 1 cup shredded Swiss cheese
- 4 tablespoons mustard Dijon or yellow
- 2 tablespoons olive oil
- to taste freshly ground black pepper
- optional chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sliced pastrami, drained sauerkraut, and shredded Swiss cheese. Mix well to ensure the ingredients are evenly distributed.
- Slice each roll lengthwise, being careful not to cut all the way through. Open the roll slightly.
- Spread 1 tablespoon of mustard inside each roll.
- Fill each roll with a generous portion of the pastrami and sauerkraut mixture. Gently press the roll closed.
- Brush the outside of each roll with olive oil and sprinkle with freshly ground black pepper.
- Place the filled rolls on the prepared baking sheet and bake in the preheated oven for about 10 minutes, or until the rolls are golden and the cheese is melted.
- Remove from the oven and let cool slightly before serving. Optionally, garnish with chopped fresh parsley.
Notes
Feel free to adjust the amount of sauerkraut or pastrami based on your preference.
For a spicier version, add sliced jalapeños or other hot peppers to the filling.
These rolls can also be made in advance and reheated before serving for a quick meal.