Serves: 4
Total Calories: 168

2 eggs
dash salt
dash black pepper
8 slices sourdough bread 1/2 -inch thick
3 tablespoons butter or margarine
8 Swiss cheese thin slices (4 oz. total)
1/2 pound pastrami thinly sliced

Preheat oven to 200°.

In a shallow pan with a wire whisk, beat eggs, salt and pepper until blended set aside.

Butter bread, using 2 tablespoons of the butter. On each of four slices bread, layer one slice of the cheese, one-fourth of the pastrami, one slice of the cheese and top with a second slice of bread, buttered-side down. Press each sandwich together firmly with the palm of your hand. Dip both sides of sandwiches in egg mixture.

Heat a 10-inch skillet over medium heat. When hot, melt 1/2 tablespoon of the remaining butter. Brown two sandwiches for 4 minutes on each side or until cheese melts. Transfer to an ovenproof platter. Place in oven. Brown remaining two sandwiches in remaining 1/2 tablespoon butter.

Cut sandwiches in half before serving.

Serve with whole dill pickles, potato chips and an orange.

Nutritional Facts:

Serves: 4
Total Calories: 168
Calories from Fat: 113

More Recipes from the Cooking On The Run Cookbook:
Crab Florentine Sandwiches
Deli Dogs
Frankly Reuben Wraps
Junior's Favorite
Monte Cristo Sandwich
Pizza Boats