For the sandwiches

• 8 slices rye bread
• 8 tsp butter
• 4 tsp wholegrain mustard
• About 160 g (5¾ oz) sauerkraut
• 8 slices pastrami
• 8 cornichons (French gherkins), cut lengthwise into strips
• 8 slices cheddar

For the dressing

• 120 g (4¼ oz) mayonnaise (see recipe)
• 2 tbsp ketchup
• 1 tbsp horseradish cream
• 1 tbsp Worcester sauce
• ¼ tsp paprika powder

For the dressing, whisk all ingredients until thoroughly combined. Set aside and refrigerate until needed.

For the sandwiches, butter one side of each slice of rye bread. Heat a griddle pan and briefly toast the bread slices, buttered side down.

Preheat the oven to 190°C (375°F/Gas mark 5). Place half of the bread slices on a baking tray lined with baking paper, toasted side down. Spread the top with mustard. Drain the sauerkraut over a sieve. Use your hands to squeeze out more water and then loosen the sauerkraut again.

Top the bread slices with sauerkraut, pastrami, cornichons and cheddar cheese. Drizzle with a little dressing and top with the remaining slices of bread, toasted side up. Place in the oven to heat for about 4 minutes. Remove from the oven, slice the sandwiches diagonally and serve with the rest of the dressing on the side.