Reuben Pastrami Bread Boxes

Ingredients:

• 350 g thin slices of pastrami
• 1 loaf of white bread, about 25 cm long.
• 6 tablespoons unsalted butter
• 12 slices Swiss cheese
• 0.5 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp horseradish, drain the liquid
• 0.5 tsp onion powder
• 0.5 tsp Worcestershire sauce
• Hot sauce, for serving
• 1.5 cups sauerkraut, squeeze out the liquid

Preparation:

1. Place a rack on the middle shelf of the oven and preheat the oven to 190°C
2. Wrap the sliced ​​pastrami in foil and place on a baking sheet. Trim the tops of the bread to a thickness of 0.5 cm, then cut the loaf crosswise into 4 equal pieces. Using a fork, carefully poke a square hole in each piece of bread to create a box with 1 cm thick walls. Set the crumb aside for another use.
3. Microwave the oil and add a large pinch of salt for about 1 minute. Brush the inside and outside of the bread boxes with melted butter. Place 1 slice of cheese in the bottom of each box. Place the boxes, open-side up, on the baking sheet with the pastrami and bake until the cheese is melted and the inside of the bread is lightly golden and crispy, about 10 minutes. The pastrami should be heated through.
4. Meanwhile, in a small bowl, combine the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, and hot sauce. Season with salt to taste, if needed. Set aside.
5. Fill each bread box with 1.5 tablespoons of dressing, a quarter of the pastrami, a quarter of the sauerkraut, and 2 more slices of cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Drizzle with the remaining dressing. Serve the boxes whole or cut in half.