Learn how to make a classic pastrami Reuben sandwich at home! The deli favorite includes layers of pastrami or corned beef, sauerkraut, Swiss cheese, and Russian dressing grilled between two buttered slices of rye bread.
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If you love sandwiches as much as we do, be sure to try this easy shrimp po’ boy, a simple-yet-delicious Southern tomato sandwich, refreshing cucumber sandwiches, and these Crock Pot turkey Sloppy Joes, too!
Made Reubens tonight and was a hit. The cast iron skillet and homemade Russian dressing are a must. We thought it more delicious than our famous deli in NYC!
– Barbara
A Classic Pastrami Reuben Sandwich
The Reuben sandwich is a classic American grilled sandwich. While corned beef is most traditional, it often includes pastrami instead. In fact, if the sandwich features pastrami or turkey and coleslaw (rather than sauerkraut), this dish is typically called a “Rachel.” The good news is, when making this meal at home, you can choose exactly what goes into your perfect sandwich!
Ingredient Notes and Tips for Success
- Use a sturdy bread that can stand up to a hearty grilled sandwich. Rye, pumpernickel, marbled rye, and sourdough are great options. I don’t recommend a simple white sandwich bread in this case.
- Since Russian dressing is the classic Reuben sandwich spread, I’ve included a quick homemade recipe for this sweet and creamy sauce. Just stir together mayonnaise, sweet pickle relish, Worcestershire sauce, ketchup, white vinegar, salt, and pepper. If you prefer a shortcut, you can certainly substitute with your favorite brand of store-bought Russian or Thousand Island dressing instead.
- Pastrami and corned beef are both good options for a Reuben sandwich. While both are cured cuts of beef, the key difference is in the cooking process: corned beef is typically boiled after brining, while pastrami is smoked after brining. Other nice options include roast beef or turkey.
- Refrigerated or canned sauerkraut will work; just make sure that you drain it really well. Creamy coleslaw is also a nice substitute if you don’t like the fermented tang of sauerkraut.
- Swiss cheese is definitely a must on a classic pastrami Reuben! Use one large slice or two smaller slices per sandwich.
How to Make a Reuben
This hearty and delicious sandwich is a satisfying lunch or a quick weeknight dinner. Best of all, it comes together in less than 20 minutes! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Stir together the Russian dressing. For even quicker weeknight dinner prep, stir together the Russian dressing up to 4 days in advance. Keep it covered in the refrigerator until ready to use.
- To keep your Reuben from getting soggy, drain off the sauerkraut really well, and pat it dry with paper towels if it still looks like there’s too much liquid.
- Assemble sandwiches by layering sauce, pastrami, sauerkraut, and Swiss cheese on 4 buttered bread slices. Top with the remaining slices of buttered bread.
- Grill the sandwiches on a large griddle or cast iron skillet until the bread is golden brown and the cheese is melted, about 4 minutes per side. These heavy skillets conduct heat really well and yield the crispiest bread. It’s also important to cook the sandwiches slowly so that the inside of the sandwiches can heat through and the cheese can melt without the bread burning. If the bread is browning too quickly before the cheese melts, reduce the heat to low and cover the sandwiches with the lid of a skillet or pot.
- Slice in half and serve!
Serving Suggestions
Serve the sandwiches with either potato chips or French fries. Don’t forget the fountain drink, sweet tea, or homemade lemonade, too! On the side, you might like other deli classics like three bean salad, carrot and raisin salad, refrigerator dill pickles, this easy potato salad recipe, marinated vegetable salad, or Southern macaroni salad.
Blair you have saved my dinners again. I was totally over cooking and lost my desire this week until I saw this recipe. Thank you so much. So good! My hubby and sons loved it.
– Adela
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pastrami Reuben
Ingredients
For the Russian Dressing
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- ½ teaspoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon white vinegar
- Kosher salt and ground black black pepper, to taste
For the Sandwiches
- 8 slices rye bread or pumpernickel bread (sourdough bread or marbled rye also work well)
- ¼ cup salted butter (or more less, to taste), at room temperature
- ¾ lb. thinly-sliced cooked pastrami or corned beef
- 1 cup sauerkraut, drained (or use coleslaw)
- 8 slices Swiss cheese
Instructions
Make the Dressing
- In a small bowl, whisk together mayonnaise, relish, Worcestershire sauce, ketchup and vinegar. Season with salt and pepper, to taste. Cover and refrigerate until ready to use.
Assemble the Sandwiches
- Spread butter on one side of each slice of bread. Place 4 slices, buttered-side down, on a cutting board. Spread 1 tablespoon of Russian dressing on each of the 4 slices. Top each slice with ¼ of the corned beef or pastrami, ¼ cup of sauerkraut, and 2 slices of Swiss cheese. Top each sandwich with one of the remaining slices of bread, buttered-side up.
Cook the Sandwiches
- Heat a griddle or large cast iron skillet over medium heat. Add the sandwiches to the griddle and cook until golden brown on one side, about 4 minutes. Use a spatula to flip the sandwiches over and continue cooking until the second side is golden brown and the cheese is melted, about 4 more minutes.
Notes
Nutrition
Recipe Variations
- For a “Texas Reuben,” replace the pastrami with smoked brisket.
- Swap out the sauerkraut and replace it with sweet, creamy coleslaw (like a Rachel sandwich)!
- Switch up the cheese and use Colby, American, sharp Cheddar, mozzarella, or Pepper Jack cheeses instead of the Swiss.
- For an open-faced Reuben, skip the top slice of bread. Toast the bottom slice, pile it high with the dressing, meat, sauerkraut, and cheese; then pop it under the broiler for a few minutes so that the cheese melts.
More Sandwich Recipes to Try
Old Fashioned Sloppy Joes Recipe
25 minutes mins
Classic Patty Melt
1 hour hr
Tuna Salad Recipe
10 minutes mins
This post was originally published in February, 2021. It was updated in April, 2025.
Blair you have saved my dinners again. I was totally over cooking and lost my desire this week until I saw this recipe. Thank you so much. So good! My hubby and sons loved it.
Oh, that’s so great to hear, Adela! I’m glad that the Reuben got you back in the kitchen. 🙂 It’s definitely one of my favorite sandwiches, so it’s nice to know that you can make it at home whenever you want, right?! Glad your family approved, too!
Made Reubens tonight and was a hit. The cast iron skillet and homemade Russian dressing are a most. We thought it more delicious than our famous deli in NYC!
Wow! Thank you so much, Barabara!
Oh my! Planning on making this sandwich today…….so made dressing in plenty of time to turn into wonderful yumminess. BUT…..it already has!!!! Best Russian dressing I have ever tasted. Can’t wait to slather it on a Ruben. Thank you so much.
I’m so happy to hear that, Jane. Hope you enjoy the sandwich!
I’m new…..have lost 62lbs after prostate cancer radiation and 36 mos lupron
” gone 0.004…..and losing terrible weight gain
Now you’ve entered my life
Darn you
Stuff looks ……GOOD
UNC.CH boy
We hope you’re doing well, Bryan! We do hope you enjoy our recipes. Everything in moderation, right? haha
I like your BLOG,,,,gd and practical. And delish
Your 80 yr old admirer,,,Bryan b.
Thank you, Bryan!