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For the 18,000 Island Dressing:
  • 1 cup mayo
  • 2 tablespoons pickled jalapeños, diced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon Sriracha
  • 1/4 teaspoon garlic, granulated
  • 2 slices bread, marble rye
  • 4 slices Swiss cheese, aged
  • 6 ounces pastrami, thinly sliced
  • 1/4 cup sauerkraut, drained
  • 2 tablespoons butter, softened


Serves: 1 sandwich


For the dressing, mix all ingredients together and season to taste. Set aside.

Butter the bottom slice of bread then it flip over to start building the sandwich: Layer on 2 slices of cheese, the pastrami, sauerkraut, 2 tablespoons of 18,000 Island Dressing (leftover dressing lasts up to two weeks in the refrigerator!) and the 2 remaining slices of cheese.

Butter the top slice of rye bread and set in place with the buttered side facing out. Place sandwich on a griddle or in a pan over medium heat and cook on both sides until golden and gooey in the middle. (For extra-melty cheese, place a metal bowl over the sandwich as it cooks.) Enjoy!