This one is made with pastrami so there might be a quibble with the name but I think it is OK to use it for either the pastrami or the corned beef version. That’s homemade sauerkraut under the swiss cheese. It’s served with a bowl of thousand island for dipping.

This is the same thing only not yet sliced. I have some Guinness stout mustard in one bowl and thousand island in another. I found the mustard on a shelf in the basement where it’s been since 2010 so it’s an aged mustard if that’s a thing.

I warmed the fillings in this pan that I’ve been using for a couple of weeks. It’s a carbon steel pan that has been pre-seasoned. I’m not sure what they did to it but the surface is slick as any pan I’ve ever owned.

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