Modes

Ingredients

Sauce

• 3/4 cup mayonnaise
• 2-3 Tablespoons chili garlic sauce (Asian Condiment)
• 1-2 Tablespoons prepared horseradish
• 1 Tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon freshly ground pepper, or to taste

Sandwiches

• 2 cups sauerkraut, divided
• 1 ½ lbs thinly sliced pastrami (or Turkey if preferred)
• ½ cup sweet and spicy pickle chips (12 each)
• 8 slices of baby Swiss cheese, halved
• 8 slices of traditional rye bread
• 1/2 cup mayonnaise

Instructions

Prepare the sauce by stirring together all the ingredients in a small bowl. Taste and adjust to desired heat level. Divide into 4 portions.

In the Wolf Oven, place rack in position 3 and heat to 275°F on Bake Mode. Line a sheet pan with foil or parchment for ease of cleanup. Preheat Wolf Griddle to 350°F.

Measure out ½ cup of sauerkraut, squeeze to drain and reserve. Place remaining sauerkraut in serving bowl. Divide the meat on the lined pan into 4 stacks. Working with one stack, lift off a few pieces and layer 2 Tablespoons of drained sauerkraut with three pickles and ½ slice of cheese. Replace the pieces of pastrami and top with 1 ½ slices of cheese. Repeat with remaining stacks. Place pan in oven and bake for 10 minutes or until cheese is melted.

Meanwhile, lay a sheet of parchment on work surface. Lay out the bread slices and spread both sides of all slices with mayonnaise. Once the griddle is at temperature, carefully remove the pan from oven and place each stack onto prepared bread slices. Top with other bread slice and place on griddle. Cook for 2-4 minutes on each side or until golden brown. Transfer to a cutting board, cut and serve with sauerkraut and sauce.