Reuben Recipe

Prepare sauerkraut

Place the sauerkraut in a fine mesh strainer and press gently with the back of a spoon to remove excess liquid. If very wet, wrap in paper towel and squeeze lightly so the kraut will not make the sandwich soggy.

Toast bread

Heat a large skillet or griddle over medium heat. Butter one side of each slice of marble rye evenly (about 1/2 tablespoon per slice). Place four slices, buttered-side down, on the skillet.

Assemble open-faced

On each of the four buttered slices in the skillet, layer 2 slices horseradish cheddar, then 3 oz (about 1/2" thick pile) of thinly sliced pastrami, and top with approximately 1/4 cup drained sauerkraut. Spoon about 2 tablespoons Thousand Island dressing over the kraut (or spread on the top bread if you prefer). Sprinkle a little coarse ground black pepper over the fillings if using.

Finish sandwiches

Top each open-faced pile with the remaining bread slices, buttered side up. Press gently with a spatula and cook until the bottom bread is golden brown and cheese begins to melt, about 3–4 minutes. Flip each sandwich carefully and continue to cook until the second side is golden and cheese is fully melted, another 3–4 minutes. Reduce heat to medium-low if browning too fast.

Check internal temperature (optional)

If pastrami was refrigerated and you want it hotter, cover the pan with a lid for 1–2 minutes after flipping to trap heat and help melt cheese and warm pastrami through.

Remove sandwiches from the skillet and transfer to a cutting board. Let rest 1 minute, then cut each sandwich in half on the diagonal. Serve immediately with pickle spears on the side.

To make ahead, assemble sandwiches without toasting, wrap tightly in parchment and refrigerate up to 8 hours. To reheat, bake wrapped sandwiches at 350°F (175°C) for 12–15 minutes or re-toast in a skillet with a light press until cheese melts and bread is golden.

If using very wet sauerkraut, warm it in a small pan over medium heat for 2–3 minutes to evaporate excess liquid before assembling.