Pastrami Reuben Sandwich

Before You Get Started

A great Reuben comes down to a few key details. Keep these in mind before you start:

• Drain the sauerkraut really well. Squeeze it between layers of paper towels or a dish cloth until it feels as dry as possible. Excess moisture is the number-one reason a Reuben turns soggy, so don’t skip this step.
• Use a sturdy bread that won’t fall apart. Rye is the classic choice and holds up best to the hearty filling. Pumpernickel, marbled rye, and sourdough also work well. Skip soft white sandwich bread here.
• Cook low and slow on the griddle. Medium heat (not high) gives the cheese plenty of time to melt before the bread burns. A cast iron skillet or heavy griddle works best because it conducts heat evenly and gives you that golden, crispy crust.

⇢ For an even quicker meal, use store-bought Russian or Thousand Island dressing instead of homemade (recipe below).

How to Make a Pastrami Reuben Sandwich

This classic deli sandwich is easier to make at home than you might think. You’ll find the full recipe in the card below, but here’s how it comes together with a few extra tips along the way:

Step 1: Mix the Russian Dressing

The homemade version is worth the extra minute or two. It’s a simple stir-together sauce, and readers have told us it’s one of the best parts of the recipe. That said, store-bought Russian dressing or Thousand Island works well if you want to save a step.

In a small bowl, whisk together mayonnaise, sweet pickle relish, Worcestershire sauce, ketchup, and white vinegar. Season with salt and pepper to taste.

⇢ Make it ahead. The dressing keeps in the fridge for up to 4 days, so it’s one less thing to do at dinnertime. It also makes a great spread for burgers and other sandwiches.

Step 2: Prep the Sauerkraut

Drain the sauerkraut in a fine mesh strainer, then spread it out on a layer of paper towels or a dish towel. Press firmly or squeeze it between the towels until it’s as dry as you can get it.

⇢ Don’t rush this step. Even a little extra liquid can make the bread soggy and the whole sandwich fall apart. If it still looks wet after the first round, use a fresh paper towel and press again.

You can use refrigerated or canned sauerkraut. Both work well here, just make sure to drain thoroughly either way. If you’re not a fan of the tangy, fermented flavor, creamy coleslaw is a nice substitute (this version is sometimes called a “Rachel” sandwich).

Step 3: Assemble the Sandwiches

Spread softened butter on one side of each slice of bread. Place 4 slices buttered-side down on a cutting board. Spread about 1 tablespoon of Russian dressing on each slice. 

Layer about 3 ounces of pastrami (roughly 6 to 8 thin deli slices) on each, followed by ¼ cup of the drained sauerkraut and 2 slices of Swiss cheese. Top with the remaining bread slices, buttered-side up.

⇢ Stack the pastrami loosely. Don’t press it flat. Slightly ruffled layers help the meat heat through more evenly and give the sandwich better texture.

Step 4: Grill Until Golden and Melty

Heat a large cast iron skillet or griddle over medium heat. 

Add the sandwiches and cook until the bottom is golden brown, about 4 minutes. Flip carefully with a spatula and cook the other side for about 4 more minutes, until the bread is crispy and the cheese is melted.

⇢ If the bread is browning too fast, reduce the heat to low and cover the skillet with a lid. This traps heat so the cheese melts without the outside burning.

Slice each sandwich in half and serve right away while the cheese is still warm and melty.

Serving Suggestions

A pastrami Reuben pairs perfectly with classic deli-style sides. Serve the sandwiches with potato chips, baked potato wedges, or fries alongside dill picks (my refrigerator dill pickles recipe is great).

For a heartier spread, try:

• Easy Potato Salad
• German Potato Salad
• Southern Macaroni Salad
• Homemade Coleslaw

Don’t forget a tall glass of sweet tea on the side!

Recipe Variations

• Use corned beef. While this recipe features pastrami, corned beef is the more traditional Reuben meat and works beautifully here. Both are cured beef, but pastrami is smoked after brining while corned beef is boiled, which gives each a slightly different flavor.
• Make it a ‘Rachel’. Swap the sauerkraut for creamy coleslaw and use turkey instead of pastrami for a lighter version.
• Switch up the cheese. Swiss is the classic choice, but Colby, sharp Cheddar, Pepper Jack, or American cheese all melt well and taste great.
• Go open-faced. Skip the top slice of bread, toast the bottom, and pile it high with dressing, meat, sauerkraut, and cheese. Pop it under the broiler until the cheese melts for a lighter take on the classic.
• Texas Reuben. Replace the pastrami with leftover smoked brisket for a barbecue twist.

Frequently Asked Questions

Is a Reuben sandwich normally made with corned beef or pastrami?

The traditional Reuben uses corned beef, but pastrami is a very popular (and equally delicious) variation. Both are cured cuts of beef. The main difference is in the cooking: corned beef is boiled after brining, while pastrami is seasoned with a spice rub and smoked. Either one works in a Reuben, so use whichever you prefer or whatever looks best at the deli counter.

What cheese goes best on a pastrami Reuben?

Swiss cheese is the classic and most popular choice. Its mild, nutty flavor complements the tangy sauerkraut and smoky pastrami without overpowering them. If you want to switch it up, provolone, Colby, or sharp Cheddar also melt well and taste great with the other fillings.

Thousand Island or Russian dressing?

Russian dressing is the traditional choice, though the two are often used interchangeably. Russian dressing has a tangier, slightly spicier flavor (thanks to the Worcestershire and vinegar), while Thousand Island is a bit sweeter and creamier. Either one works well on a Reuben. 

This recipe includes a quick homemade Russian dressing, but feel free to use store-bought Thousand Island if that’s what you have on hand.

Can I make Reuben sandwiches ahead of time?

Assembled Reubens are best griddled and served fresh, since the bread can get soggy if it sits. However, you can prep the individual components ahead of time to make assembly quick. Mix the Russian dressing up to 4 days in advance, drain and dry the sauerkraut the night before, and have the meat, cheese, and bread ready to go. When you’re ready to eat, just assemble and grill.

More Deli-Style Sandwich Recipes

• Slow Cooker French Dip
• Classic Patty Melt
• Tuna Melt
• Turkey Reuben Sliders
• Crab Melt