Pastrami Reuben Sandwich

Pastrami reuben on a plate with potato chips.

5 from 3 votes

This classic pastrami Reuben sandwich features layers of deli pastrami, tangy sauerkraut, melty Swiss cheese, and a quick homemade Russian dressing, all griddled between buttered slices of rye bread until golden and crispy. Ready in less than 20 minutes!

Course Dinner, Lunch

Cuisine American

Keyword classic reuben sandwich, how to make a reuben sandwich, pastrami reuben sandwich recipe, reuben sandwich with pastrami vs corned beef, what is a pastrami reuben / rachel sandwich

Prep Time 10

Cook Time 8

Total Time 18

Servings sandwiches

Calories 550kcal

Author Blair Lonergan

Ingredients

For the Russian Dressing (or use store-bought):

½ cup mayonnaise
2 tablespoons sweet pickle relish
½ teaspoon Worcestershire sauce
2 tablespoons ketchup
1 teaspoon white vinegar
Kosher salt and ground black pepper, to taste

For the Sandwiches:

8 slices rye bread (pumpernickel, marbled rye, or sourdough also work well)
¼ cup salted butter, at room temperature (or more/less, to taste)
¾ lb. thinly sliced cooked pastrami, about 6-8 slices per sandwich
1 cup sauerkraut, well drained (see notes)
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 about 1 tablespoon of Russian dressing on each slice. Top each with about 3 ounces of pastrami (roughly 6-8 thin slices), ¼ cup of well-drained sauerkraut, and 2 slices of Swiss cheese. Top each sandwich with a remaining slice of bread, buttered-side up.
Cook the Sandwiches: Heat a griddle or large cast iron skillet over medium heat. Add the sandwiches and cook until the bottom is golden brown, about 4 minutes. Flip carefully and cook until the second side is golden brown and the cheese is melted, about 4 more minutes. Slice in half and serve immediately.

Notes

Drain the sauerkraut thoroughly. Squeeze it between layers of paper towels until as dry as possible. This is the most important step for avoiding a soggy sandwich.
Cook low and slow. Medium heat gives the cheese time to melt without burning the bread. If it's browning too quickly, reduce to low and cover with a lid.
Cast iron works best. A heavy skillet or griddle conducts heat evenly and gives you the crispiest, most golden bread.
Bread options. Rye is traditional and holds up best. Pumpernickel, marbled rye, and sourdough are also great. Avoid soft white sandwich bread, which tends to get soggy.
Pastrami vs. corned beef. This recipe uses pastrami, but corned beef works just as well. Both are cured beef; pastrami is smoked and corned beef is boiled, giving each a slightly different flavor.
Cheese. Swiss is classic. Use one large slice or two smaller slices per sandwich for the best melt. Colby, Cheddar, and Pepper Jack are good alternatives.
Dressing shortcut. Substitute ½ cup of store-bought Russian or Thousand Island dressing for the homemade version.
Make-ahead dressing. The homemade Russian dressing can be prepared up to 4 days in advance. Keep it covered in the refrigerator.
How much pastrami? Plan on about 3 ounces (6-8 thin deli slices) per sandwich.
Open-faced option. Skip the top slice of bread. Toast the bottom, pile high with toppings, and broil for a few minutes until the cheese melts.
Storage. Assembled Reubens are best served fresh. The dressing and drained sauerkraut can be prepped 1-4 days ahead and stored separately in the fridge.

Nutrition