6 slices rye bread, divided
1 lb pastrami or corned beef, thinly sliced or shaved
1 14.5 oz. can sauerkraut
4 C Swiss Cheese, shredded
1 C dill pickles, chopped
1 C milk
1/3 C Thousand Island dressing
1/4 C mustard
3 large eggs
2 tsp caraway seeds
Preheat oven to 350 F degrees. Lightly grease a 9x13 baking dish with butter or non-stick spray.
Cut four pieces of bread into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs. Set aside.
Spread cubed bread on the bottom of baking dish. Cover with 1/2 of meat. Top with sauerkraut, pickles, half of caraway seeds and 2 C cheese.
Cover with remaining meat, caraway seeds, and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard. Beat in eggs until combined.
Pour wet ingredients evenly over the top. Top with breadcrumbs.
Bake for 40-45 minutes, or until mixture is bubbly, top is browned, and center is set.