Ultimate Reuben Recipe

Prepare bread and spreads

Bring butter to room temperature if possible. Spread about 1/2 tablespoon (approx. 0.5 tbs) of butter evenly on one side of each of the 8 rye bread slices. On the unbuttered side of four slices, spread about 1/2 tablespoon Dijon mustard. On the other four slices (the halves that will become the top pieces), spread about 1 tablespoon of Russian or Thousand Island dressing each, or spread dressing on the inside of one top slice later during assembly if preferred.

Warm and layer the pastrami

Heat a large skillet or griddle over medium heat. Arrange the traditional pastrami and pepper-crusted pastrami in a single layer (working in two batches if needed) and warm for 45–60 seconds per side until heated through and slightly glossy—do not overcook. For maximum melt and compact stacking, fold or slightly pile slices so each sandwich will have about 4 oz total of meat (2 oz each style) per sandwich half. Keep meat warm on a plate tented with foil while you prepare the sandwiches.

Assemble sandwiches

Place four mustard-spread bread slices mustard-side-up on a work surface. On each, layer: 2 slices Swiss cheese, then 4 oz mixed pastrami (arranged as a mix of traditional and pepper-crusted), then drain 1/4 cup sauerkraut and press lightly to distribute. Top the sauerkraut with another 1–2 slices Swiss cheese (total 2 slices cheese per sandwich). Place the dressing-spread bread slice dressing-side-down on top to form a sandwich.

Optional press seeds

If using sesame or caraway seeds, press a pinch into the buttered exterior of the top bread slice now so they adhere while toasting.

Griddle or pan-fry sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Add 1 teaspoon olive oil or use the buttered exterior to cook; if using butter, the butter on the bread will melt and brown. Place two sandwiches in the pan (do not overcrowd). Cook 3–4 minutes on the first side until golden brown and crisp and the cheese begins to melt. Carefully flip with a spatula, press gently with the spatula or use a heavy pan to weight slightly, and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. Reduce heat if the bread is browning too quickly before cheese melts. Repeat with remaining sandwiches.

Finish and rest

Transfer cooked sandwiches to a cutting board and let rest 1 minute to allow juices to settle. This prevents sogginess when cutting.

Cut each sandwich in half on the diagonal. Serve immediately with pickle slices on the side and any extra Russian or Thousand Island dressing for dipping.