- 2 tablespoons olive oil or canola oil
- 1 small savoy cabbage (about 1 1/2 lbs.) -- quartered, cored and very thinly sliced
- 1 teaspoon caraway seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon cumin seed or ground cumin
- 1 bay leaf
- Salt and pepper
- 1 tablespoon white vinegar or cider vinegar
- A little freshly grated or ground nutmeg
- 1 cup sour cream
- 1/4 cup ketchup
- 3 tablespoons sweet relish or dill relish
- About 1 tsp. Worcestershire sauce
- Softened butter, for brushing bread
- 8 - 12 slices rye, pumpernickel or marble-rye bread
- Spicy brown mustard, preferably Gulden's
- Sliced bread-and-butter or dill pickle chips
- About 1/2 lb. deli-sliced Swiss
- 1 pound sliced turkey pastrami or beef pastrami
- About 1/2 lb. deli-sliced Havarti with dill
In a large skillet, heat the olive oil, two turns of the pan, over medium. Add the cabbage, caraway seed, celery seed, cumin seed and bay leaf; season with salt and pepper. Cook, stirring often, until the cabbage is crisp-tender, about 5 minutes. Add the vinegar and nutmeg to taste. Reduce the heat to low; simmer to keep warm. Discard the bay leaf before using.
In a small bowl, mix the sour cream, ketchup, relish and Worcestershire; season the dressing.
Lightly butter one side of each bread slice.
Heat a grill or griddle pan over medium.
Build the sandwiches by topping half the bread, buttered side out, with mustard, pickles, Swiss, loosely piled pastrami, the savoy cabbage mixture, Havarti, some of the dressing and the remaining bread, buttered side out.
Grill the sandwiches until the bread is golden and the cheese melts, 3 to 5 minutes per side. Serve the remaining dressing on the side for dipping.