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1
For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed.
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2
Do not over blend, you still want to see some texture.
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3
Season with salt and pepper.
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4
Set aside or refrigerate in a covered jar until serving time.
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5
For the sandwich build: Combine half of the dressing with the sauerkraut and toss.
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6
Place 1 slice of cheese on a piece of bread.
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7
Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread.
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8
Butter the outsides of the sandwich.
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9
Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat.
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10
Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes.
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11
Flip, cover and let cook until golden all around, another 3 minutes.
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12
Serve the extra dressing on the side.
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13
Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago.
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14
If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle.
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15
You'll fall in love with pastrami all over again.
