1) Very lightly toast the bread. Only purpose is to keep it from absorbing too much butter and remoudale dressing, which tends to make the sandwich soggy.

2) Heat a non-stick skillet and melt the herbal butter with a stove setting just short of medium-high.

3) Spread the remoulade dressing on both slices of bread. Though you can make the dressing from scratch, I use the Louisiana brand bottled version, which is excellent.

4) Build the sandwich from the bottom up as follows: 3 slices of pastrami, layer of sauerkraut (first squeeze out the juice with a fork), 3 slices of pastrami, 1 slice of Swiss cheese.

5) Fry the sandwich 3.5 minutes on each side.