A delightful twist on the classic Reuben sandwich, this flatbread is perfect for a quick and satisfying meal.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated for even cooking.
Place the flatbreads on a baking sheet.
Use parchment paper to prevent sticking.
Spread Dijon mustard evenly over each flatbread.
Adjust the amount of mustard to your taste preference.
Sprinkle half of the Swiss cheese over the mustard layer.
Use freshly grated cheese for better melting.
Distribute the pastrami slices evenly over the cheese.
Overlap the slices slightly for full coverage.
Top with sauerkraut, spreading it evenly.
Drain the sauerkraut well to avoid sogginess.
Sprinkle the remaining cheese over the sauerkraut.
Ensure the cheese covers the sauerkraut for a golden topping.
Sprinkle caraway seeds over the top.
Caraway seeds add a distinct flavor; use sparingly if preferred.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Keep an eye on the flatbreads to prevent over-browning.
Remove from the oven, slice, and serve warm.
Serve with a side of pickles for an authentic deli experience.
