Hello, food fans! Austin Carter here, bringing you the ultimate comfort food from Beyond the Bayou: the Pastrami Reuben Sandwich! Forget fancy techniques, this recipe is as easy as Sunday morning and packs a flavor punch that’ll knock your boots off.
This Pastrami Reuben Sandwich usually makes me recall my school days when one of my friends used to bring these sandwiches in lunch often on Saturdays. I fell in love so badly with these sandwiches that I forced my mother to ask for the recipe from my friend’s mother. So here we are disclosing that recipe with my own modifications to you.
We’re talking juicy, melt-in-your-mouth pastrami, tangy sauerkraut with a kick, creamy Swiss cheese that oozes goodness, and a homemade sauce so delicious, you’ll be singing its praises. Plus, we’ll share some secret tips to make your Reuben look like it came straight out of a food magazine.
So grab your skillet, fire up the stove, and get ready to experience the Reuben revolution you never knew you needed! Let’s dig in! You may also love my Crispy Fish Sandwich.
Cheesy Pastrami Reuben Sandwich
A Pastrami Reuben Sandwich is a classic deli creation featuring thinly sliced pastrami, sauerkraut, Russian dressing, and Swiss cheese on rye bread. Grilled to perfection, it's a savory and satisfying treat.
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Calories: 500kcal
Servings: 1
Equipment
- 1 Cutting Board
- 1 Chef's knife or slicing knife
- 1 Griddle
- 1 Spatula
- 1 Pan
- 1 Cheese slicer
Ingredients
- Thinly sliced pastrami
- Rye bread slices or any bread of your choice
- Sauerkraut drained
- Swiss cheese slices
- Russian dressing mayonnaise, ketchup, horseradish, and pickle relish
- Butter or margarine for grilling
Instructions
- Preheat your griddle, skillet, or panini press over medium heat.
- Take two slices of rye bread and spread Russian dressing on one side of each slice.
- On one slice of bread (the dressing side), layer thinly sliced pastrami.
- Next, add a layer of Swiss cheese slices on top of the pastrami.
- On the other slice of bread (also the dressing side), layer sauerkraut.
- Carefully place the sauerkraut-covered slice of bread on top of the cheese and pastrami, creating a sandwich.
- Spread a thin layer of butter or margarine on the outside of the sandwich.
- Place the sandwich on the preheated griddle, skillet, or panini press. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Once both sides are nicely grilled and the cheese is melted, remove the sandwich from the heat.
- Let it cool for a minute, then slice it in half diagonally.
- Serve hot and enjoy your delicious Pastrami Reuben Sandwich!
Notes
- Pastrami: Use thinly sliced pastrami for the best flavor and texture. You can often find it pre-sliced at the deli counter or in packages at the grocery store.
- Rye Bread: Traditional rye bread is the classic choice for a Reuben sandwich, but you can use other types of bread if you prefer. Dark rye bread works particularly well for its slightly tangy flavor.
- Sauerkraut: Drain the sauerkraut well before using it in the sandwich to prevent the bread from becoming soggy. You can also rinse it if you prefer a milder flavor.
- Russian Dressing: If you can’t find Russian dressing at the store or prefer to make your own, combine mayonnaise, ketchup, prepared horseradish, and sweet pickle relish to taste. Adjust the ingredients according to your preference for sweetness and spiciness.
- Cheese: Swiss cheese is the traditional choice for a Reuben sandwich, but you can use other types of cheese like Gruyere or Emmental if you prefer. Make sure to use thinly sliced cheese for even melting.
- Grilling: Cooking the sandwich on a griddle, skillet, or panini press allows the bread to become crispy and the cheese to melt evenly. Use butter or margarine to spread on the outside of the bread for added flavor and golden color.
- Customization: Feel free to customize your Pastrami Reuben Sandwich with additional ingredients like sliced pickles, spicy mustard, or even a fried egg for extra indulgence.
- Serving: Serve the sandwich hot with a side of coleslaw, potato chips, or a dill pickle spear for a classic deli experience.
Nutrition
Serving: 100g | Calories: 500kcal | Carbohydrates: 40g | Protein: 30g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2000mg | Potassium: 400mg | Fiber: 6g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 300mg | Iron: 5mg
Time For Tips!
Cheese Champion:
- Swiss Bliss: Opt for quality Swiss that melts like a dream. Feeling adventurous? Add a sprinkle of Gruyere for extra depth.
- Slow & Steady Wins: Grill over medium heat for even melting and avoid burning the bread.
- Press with Love: Gently press down with a spatula while grilling for even browning and faster melting.
Sauerkraut Savvy:
- Drain the Drain: Excess moisture leads to sogginess. Drain well or even rinse for a milder tang.
- Sauerkraut Shuffle: Explore different types! Try spicy, caraway-infused, or even homemade for unique flavors.
Pastrami Perfection:
- Thin Slices, Big Smiles: Request thinly sliced pastrami for even cooking and melt-in-your-mouth texture.
- Heat it Up: Before assembly, warm the pastrami briefly in a pan to enhance flavor and release excess fat.
- To whip up your own pastrami at home, first, blend together a mix of spices including salt, pepper, paprika, and others. Massage this spice blend onto a beef brisket and let it hang out in the refrigerator for a few days. Next, slowly cook the brisket on a smoker or grill until it’s tender and fully cooked. After a short rest period, slice it thinly. This homemade pastrami is bursting with flavor and works wonders in sandwiches or various dishes. Feel free to tweak the spices to suit your taste buds and dig in!
Secret Sauce Showdown:
- Get Saucy: Experiment with the recipe or create your own flavorful concoction using your favorite condiments.
- Spread the Love: Be generous! Spread sauce on both bread slices for maximum flavor infusion.
- Spice it Up: Add a pinch of cayenne pepper or sriracha for a fiery kick.
- For a delightful sauce to pair with your pastrami, consider making a classic Russian dressing that will enhance the flavors of your sandwich. Simply mix together 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 1 tablespoon of prepared horseradish, 1 tablespoon of sweet pickle relish, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of paprika in a bowl until thoroughly combined. Taste the dressing and adjust the seasoning with salt and pepper to your liking. This creamy and tangy Russian dressing adds a perfect touch to your pastrami, enhancing its savory richness. Whether spread generously on your sandwich or used as a dipping sauce, it’s sure to bring a burst of flavor that will delight your taste buds.
Pro-Grilling Tips:
- Butter Bliss: Use good quality butter for a richer flavor and a crispier crust.
- Cast Iron Love: If you have one, use a cast iron skillet for even heat and beautiful charring.
- Grill Press Power: Consider a grill press for even browning and faster cooking.
What to Serve with Pastrami Reuben Sandwich?
