Turkey Pastrami Reuben Sandwiches

This is not so much a recipe, but more of a different spin on a common sandwich. I used to love the Reuben Sandwiches my mom made with the leftover corned beef after St. Patrick's Day. I always get exited when the Beefsteak rye in the shamrock-packaging starts popping up in stores because it means reuben sandwiches are getting close. When I stopped eating red meat many years ago, my parents figured my love of reuben sandwiches would fade away. This was not the case. I decided that turkey pastrami would be a good substitue for corned beef, and it turns out that it works really well. I've made this sandwich without meat before, and it's great, but I really like using turkey pastrami. Until recently I used regular turkey pastrami, which is a pink color. Lately I've used turkey breast pastrami, which is white (as in the picture below) and a little healthier. Both are delicious! These pictures are from a sandwich my mom made for me when I was home in March :) 

P.S. I finally updated my Grasshopper Pie post with pictures!!! 

Turkey Reuben Sandwiches

Ingredients:
Turkey breast pastrami
Butter
Rye bread (seeded or seedless)
Swiss cheese
Thousand Island Dressing (purchased or homemade - see below)

For the Thousand Island Dressing:
When my mom makes this, she simply combines ketchup, mayonnaise, and pickle relish until it reaches the right consistency and color, adding more of any component that seems lacking. 

Directions:
1. Preheat a frying pan over medium heat. Butter one side of each of two slices rye bread. Assemble sandwich: on one slice of bread layer turkey pastrami, a slice of Swiss cheese, and dressing, then top with other piece of bread.

2. Add sandwich to pan and cook as you would a grilled cheese sandwich.

Enjoy!