Preheat oven to 350°F.

Cut the jalapeños into a boat cut. (Click the link above to see how to do a Boat Cut. This will probably work best for you, as you will be piling the pastrami on really high.)

Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.

Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)

Remove from oven and allow to cool slightly so you can handle them.

Add cream cheese to each jalapeño to cover the bottom, leaving a concave "well" to place other ingredients. (Click the link above to see pictures of this step, if the instructions are unclear to you.) (Leave the cream cheese off for a more authentic Reuben. Click HERE to read more about this - Coming Soon.)

Place a generous slice (two if they are sliced extra thin) of pastrami into each jalapeño. Press down into the boat.

Smear a good helping of the mustard, or other sauce, over the pastrami.

Add a another slice (2 if they are sliced extra thin) of pastrami and another smear of sauce.

Repeat the layers once more if your jalapeños are large enough. Heck, do it 3 or 4 more times if you like and your jalapeños are large enough. I did three layers.

Place a forkful of sauerkraut on top of the last layer.

Place a couple slices of Swiss cheese on top of the sauerkraut.

Carefully, carefully wrap a long strip of bacon tightly around the whole mess. Secure with a toothpick, if you like.

Place jalapeños back on cookie sheet and place back in oven.

Cook, watching closely, until cream cheese is hot and bubbling and bacon is done, about 25 - 30 minutes. Check to make sure jalapeños and bacon are done to your liking. If not, place back in oven for more time.

Remove from oven when done.

Serve hot with extra mustard or other sauce to dip.