Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, email@example.com
2861 US Route 20, Sheridan, NY 14135
Serve with Cabernet Franc or White Side of the Moon
- 5 slices rye bread
1 pound thinly sliced pastrami
16-ounce jar of Bavarian Sauerkraut, well drained
4 cups shredded Swiss cheese (about 16 ounces)
1/4 cup deli style dill relish, well drained
1/2 cup thousand island salad dressing
1 teaspoon mustard
1 tablespoon Liberty Vineyards Awesome Sauce
1 tablespoon butter
- Preheat oven to 350°F. Spray an 11”x7” baking dish with cooking spray. Cut 4 of the slices of rye bread into 1” cubes. In a blender or food processor, pulse the remaining single slice into breadcrumbs. Set aside.
Place about half the bread cubes in the bottom of the pan, spreading evenly. Take the pastrami and slice into approximately 1” slices. Separate the slices and place approximately half over the bread cubes. Spread the sauerkraut evenly over the pastrami. Mix the Thousand Island dressing, relish, Awesome Sauce and mustard in a small bowl. Spread this mixture over the sauerkraut. Top with half the shredded Swiss cheese. Top this with the remaining bread cubes, pastrami, and remaining cheese (you may need to compress this down with your hands to help compact the casserole).
In a small skillet, melt the butter. Add the breadcrumbs, stirring constantly, until golden brown. Place the browned breadcrumbs as evenly as possible over the casserole. Cover the casserole and place in the oven and bake for 25 minutes. Remove cover and continue baking an additional 20 minutes until the top is browned and the cheese is melted. Enjoy with White Side of the Moon or Cabernet Franc wine.