Pastrami  Sauerkraut Rolls

 Ingredients:

– 1 pound pastrami, sliced
– 1 cup sauerkraut, drained
– 4 large flour tortillas or wraps
– 1 cup Swiss cheese, shredded
– 2 tablespoons Dijon mustard
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– 1 teaspoon caraway seeds (optional)
– Fresh dill for garnish

Instructions:

1. In a small bowl, mix together the Dijon mustard and mayonnaise until well combined. Set aside.

2. Lay one tortilla flat on a clean surface and spread a thin layer of the mustard-mayonnaise mixture over the entire surface.

3. Arrange a quarter of the pastrami evenly over the tortilla, leaving a slight margin at the edges.

4. Spread a quarter of the sauerkraut over the pastrami, followed by a sprinkle of Swiss cheese. If using caraway seeds, sprinkle some on top as well.

5. Starting from one edge, carefully roll the tortilla tightly to encompass the filling. Repeat the process with the remaining tortillas and ingredients.

6. Heat olive oil in a skillet over medium heat. Place the rolls seam-side down in the pan and toast until golden brown, about 3-4 minutes per side.

7. Once toasted, let the rolls rest for a minute, then slice them diagonally into pinwheels.
8. Serve warm, garnished with fresh dill and any remaining mustard-mayo mixture on the side for dipping.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4 |