A Corwin (home-made takeoff of a Reuben)

Light Rye, turkey pastrami, baby swiss, drained kraut, and a blend of 3 mustards (stone-ground, German sweet hot, and standard brown) buttered and grilled.
But really, I’ll eat just about anything stuck between two pieces of any kind of bread. Sometimes, I’ll just slice some sharp cheddar, put it between two pieces of white bread with mustard, and pop it in the toaster oven. I’m a rebel…