Sailor Sandwich

Method

1. Split 1 knockwurst in half lengthwise, stopping just short of cutting right through so it opens out flat like a book. Pat the cut faces dry.
2. Set a heavy skillet or flat griddle over medium heat with no fat. Lay the knockwurst cut-side down and press it flat with a spatula. Griddle 3-4 minutes until the cut face is deeply browned and the edges curl, then turn and give it 1-2 minutes on the skin side. Move it to the edge of the pan to keep warm.
3. Loosen 85 g of sliced pastrami and drop it onto the hot griddle in a rough pile. Turn it with tongs for 2-3 minutes until the fat softens and the edges frizzle; a spoonful of water splashed into the pan and covered for 30 seconds steams it tender. Gather it into a neat sandwich-sized mound.